book
August 30, 2021
9781643361963
English
240
63 color halftones
10.00 Inches (US)
7.00 Inches (US)
$34.99 USD, £27.50 GBP
v2.1 Reference
ebook
August 30, 2021
9781643361970
9781643361963
English
240
63 color halftones
10.00 Inches (US)
7.00 Inches (US)
$34.99 USD, £27.50 GBP
v2.1 Reference

Taste the State

South Carolina's Signature Foods, Recipes, and Their Stories

From the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more.

Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate.

Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.

About the Authors

Kevin Mitchell is the first African American chef instructor at the Culinary Institute of Charleston in South Carolina. He has culinary arts degrees in occupational studies and management from the Culinary Institute of America and a master's degree in southern studies from the University of Mississippi, where he studied Southern foodways, the preservation of Southern ingredients, and the history of African Americans in the culinary arts. In 2020 Mitchell was named a South Carolina Chef Ambassador.

David S. Shields is Carolina Distinguished Professor of the English Language and Literature Department at the University of South Carolina and the chair of the Carolina Gold Rice Foundation. He is the author of numerous books, including Southern Provisions: The Creation and Revival of a Cuisine and The Culinarians: Lives and Careers from the First Age of American Fine Dining, and the recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award.

9781643361963 : taste-the-state-mitchell-shields
book
August 30, 2021
$34.99 USD
9781643361970 : taste-the-state-mitchell-shields
ebook
August 30, 2021
$34.99 USD

Other Titles by David S. Shields

Egeria

William Gilmore Simms, introduction by David S. Shields
Jul 2016 - University of South Carolina Press
$34.99 USD - Paperback / softback

Material Culture in Anglo-America

edited by David S. Shields
Nov 2009 - University of South Carolina Press
$59.99 USD - Hardback

Other Titles in COOKING / Regional & Ethnic / American / Southern States

Two Hundred Years of Charleston Cooking, second edition

compiled byBlanche S. Rhett, edited by Lettie Gay, introduction by Helen Woodward, foreword by Elizabeth Hamilton, Nathalie Dupree
Jun 2021 - University of South Carolina Press
$24.99 USD - book
$24.99 USD - ebook

The Cheese Biscuit Queen Tells All

Mary Martha Greene
May 2021 - University of South Carolina Press
$24.99 USD - book
$24.99 USD - ebook

Just a Few Miles South

Ouita Michel, edited by Sara Gibbs, Genie Graf, illustrated by Brenna Flannery, foreword by Silas House
Apr 2021 - Fireside Industries, an imprint of University Press of Kentucky
$24.95 USD - book
$24.95 USD - ebook
$24.95 USD - ebook