Buy New
  • List Price: $19.95
  • Save: $2.87 (14%)
FREE Shipping on orders over $35.
Only 2 left in stock (more on the way).
Ships from and sold by
Gift-wrap available.
Carolina Rice Kitchen: Th... has been added to your Cart
Sell yours for a Gift Card
We'll buy it for $4.86
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Carolina Rice Kitchen: The African Connection Paperback – Facsimile, March 1, 1998

See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback, Facsimile
"Please retry"
$13.04 $13.56

Best Books of the Year
See the Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.
$17.08 FREE Shipping on orders over $35. Only 2 left in stock (more on the way). Ships from and sold by Gift-wrap available.

Frequently Bought Together

Carolina Rice Kitchen: The African Connection + The Carolina Housewife
Price for both: $38.28

Buy the selected items together

Featured Books on Scientific & Technological History
Learn more

Product Details

Editorial Reviews

From Kirkus Reviews

Culinary historian Hess (coauthor, The Taste of America, 1977- -not reviewed) explores the rice cooking of South Carolina, where that food has been and is a ritual staple. Hess traces the worldwide forces and migrations behind the cultivation in South Carolina of ``Carolina Gold,'' the world's most prized rice from the late 1600's to the early 1900's. (Today's packaged rice with the brand name ``Carolina,'' while decent, is not grown in that state and bears no relation to its former crop except for adopting the prestigious name.) The author makes clear that it was slaves brought from rice-cultivating parts of Africa whose knowledge and efforts established and maintained the local Carolina rice industry, which began to die out after emancipation because their masters lacked the necessary rice-growing background- -though, more than other Americans, they did share a rice-eating past. Hess notes that almost half of South Carolina's white settlers were French and that even many of the English came via the West Indies, then explains the connection by tracing pilaf, which originated in Persia, through two routes to Carolina: The Arabs brought it to Africa, where it became (for one salient example) the dish that slaves later passed along as Carolina's Hoppin' John; and Sephardic Jews fleeing to Provence passed it along to their fellow religious outcasts, the Huguenots, who later fled to the New World. Though common cooking practices are poorly documented in history, Hess masterfully employs old texts, recent scholarship, internal culinary evidence, linguistic arguments, and rice recipes from scattered sources to make her case on several intriguing points--and she provides enlightening comments both culinary and historical on the dishes set down in Mrs. Stoney's 1901 Carolina Rice Cook Book. (Four halftones--not seen.) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

There are no customer reviews yet.
5 star
4 star
3 star
2 star
1 star
Share your thoughts with other customers

More About the Author

Discover books, learn about writers, read author blogs, and more.

What Other Items Do Customers Buy After Viewing This Item?

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
Carolina Rice Kitchen: The African Connection
This item: Carolina Rice Kitchen: The African Connection
Price: $19.95 $17.08
Ships from and sold by