Bibliograph

The food, folklore, and art of lowcountry cooking, a celebration of the foods, history, and romance handed down from England, Africa, the Caribbean, France, Germany, and Scotland, Joseph E. Dabney ; foreword by Matt Lee and Ted Lee

Type

Label

The food, folklore, and art of lowcountry cooking, a celebration of the foods, history, and romance handed down from England, Africa, the Caribbean, France, Germany, and Scotland, Joseph E. Dabney ; foreword by Matt Lee and Ted Lee

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

portraitsillustrations

Index

index present

Literary Form

non fiction

Main title

The food, folklore, and art of lowcountry cooking

Nature of contents

bibliography

Oclc number

455870617

Responsibility statement

Joseph E. Dabney ; foreword by Matt Lee and Ted Lee

Sub title

a celebration of the foods, history, and romance handed down from England, Africa, the Caribbean, France, Germany, and Scotland

Table Of Contents

The lowcountry: a different world -- The lowcountry mystique -- Carolina gold! -- The West Africa connection -- Historic Charleston -- Savannah: the Hostess City -- Beautiful Beaufort by the sea -- The art of lowcountry cooking: the eateries, recipes, cooks, and traditions -- Lowcountry beverages -- Hors d'oeuvres, nibbles, and finger foods led by the pate of the South -- The lowcountry's splendorous seafood -- Lowcountry rice: purloo (pilau?), red rice, and Hoppin' John -- Soups, stews, and gumbos -- Benne seeds, a lowcountry legacy -- Pinders! goobers! -- Pig pickins in the lowcountry -- The glories of chicken -- A cornucopia of lowcountry vegetables -- Luscious corn bread & delectable spoon bread -- Grits galore -- Wild game in the lowcountry -- Favorite lowcountry desserts -- The lowcountry interior: its food and folklore -- Lord, bless this food

resource.variantTitle

Food, folklore, and art of low country cooking

Classification