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Author:

Mitchell, Kevin, 1970- author.

Title:

Taste the state : South Carolina's signature foods, recipes & their stories / Kevin Mitchell & David S Shields.

Publisher:

University of South Carolina Press,

Copyright Date:

2021

Description:

xi, 232 pages : illustrations (colour) ; 26 cm

Subject:

Cooking, American--Southern style.
Cooking--South Carolina.
Cookbooks.

Notes:

Includes bibliographical references and index.

Contents:

Yaupon Tea. Barbecue -- Benne -- Biscuits -- Blackberry -- Blackfish -- Boiled Peanuts -- Butterbeans and Sieva Beans -- Cabbage -- Calabash Fried Fish and Shrimp -- Carolina Gold Rice -- Catfish -- Chestnuts -- Chicken Bog -- Chinquapins -- Collards -- Conch -- Cooter Soup -- Corn Bread and Corn Pone -- Cracklin' Bread -- Duck -- Duke's Mayonnaise -- Dumplings -- Field Peas -- Figs -- Fritters -- Frogmore Stew -- Ginger and Ginger Ale -- Gravy -- Groundnut Cakes -- Guinea Squash -- Hominy Grits -- Hoppin' John -- Iced and Sweet Tea -- Jerusalem Artichoke -- Lady Baltimore Cake -- Liver Pudding -- Loquat -- Mac & Cheese -- Mullet -- Mustard Greens -- Okra -- Orange -- Oysters -- Palmetto Pickle -- Peaches -- Peach Leather -- Pecan -- Persimmon -- Pickles -- Pilau -- Pine Bark Stew -- Porgy -- Pot Likker -- Pumpkin -- Punch -- Red Chicken Stew -- Red Horse Bread -- Rice Bird -- Rice Bread -- Rye -- Scuppernong Grape -- Shad -- She-Crab Soup -- Sheepshead -- Shrimp and Grits -- Shrimp Paste -- Shrimp Pie -- Soft-Shelled Crab -- Sorghum Syrup -- Spoonbread -- Strawberry Shortcake -- Summer Squash -- Sweet Corn -- Sweet Potato Pie -- Tanya Root -- Tomato Gravy -- Tomato Pie -- Waffles -- Watermelon -- Whiting -- Yaupon Tea.

Summary:

"South Carolina's singularly rich food tradition includes distinctive ingredients, such as the Bradford Watermelon, Sea Island White Flint Corn, Palmetto Asparagus, and Carolina Gold Rice, and signature dishes such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. Taste the State tells the stories of the most important of these ingredients and dishes in 82 engaging profiles. These portraits provide origin stories, the most classic recipes, tales of kitchen creativity and agricultural innovation, and Chef-Scholar Kevin Mitchell's distillation of traditions in several hallmark recipes. Taste the State explores the food of every part of South Carolina-the famous rice and seafood dishes of the Lowcountry; the Pee Dee's catfish and Pinebark stews; the smothered cabbage, pumpkin, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; the chestnuts, chinquapins, and corn bread recipes of mountain west. Contributions of Native peoples (hominy grits, squashes, beans), the Gullah-Geechee (field peas, okra, guinea squash, rice, sorghum), and European settlers (garden vegetables, grains, pigs, cattle) in the mixture of ingredients and techniques that would become Carolina cooking are carefully mapped. Intended for residents, visitors, and the curious, Taste the State presents the back stories of foods and dishes Native to or developed in South Carolina, cutting out the fakelore, tourist hype, and newly invented traditions. Here's true Carolina Cooking in all its cultural depth, historical vividness, and sumptuousness-the plain home cooking and the Charleston society banquets, the sweet potato pone and the Lady Baltimore Cake. With photographs and illustrations throughout"-- Provided by publisher.

ISBN:

1643361961
9781643361963

OCLC:

(OCoLC)1223071398

LCCN:

2021010718

Locations:

BAPH771 -- Des Moines Public Library (Des Moines)