Charleston County Public Library

The Carolina rice kitchen, the African connection, Karen Hess ; foreword by John Martin Taylor ; featuring in facsimile the Carolina rice cook book compiled by Mrs. Samuel G. Stoney, Charleston, South Carolina (1901) ; with additional collected receipts making a total of some three hundred historical receipts for rice

eng

Includes bibliographical references (pages 177-191) and indexes

illustrations

index present

non fiction

The Carolina rice kitchen

bibliography

1322812061

Karen Hess ; foreword by John Martin Taylor ; featuring in facsimile the Carolina rice cook book compiled by Mrs. Samuel G. Stoney, Charleston, South Carolina (1901) ; with additional collected receipts making a total of some three hundred historical receipts for rice

the African connection

Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences--Persian, Arab, French, English, African--but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice

The rice kitchen of the South Carolina Low Country -- To boil the rice -- Pilau and its kind -- The rice casseroles of SC -- Hoppin' John and other bean pilaus of the African Diaspora -- Rice soups -- The rice breads of South Carolina --Sweet rice dishes of South Carolina -- Rice in invalid cookery -- A few words on the Carolina Rice Cook Book and its contributors -- The facsimile