"Karen Hess has shaped this long-forgotten social history into a readable, informative, and highly beneficial narrative. Books like this made the ordinary lives of our forefathers seem much more authentic and closer to us than the Old South mythologies ever did".--South Carolina Historical Magazine.
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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.
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Inside This Book
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First Sentence:
THIS WORK IS A HYMN OF PRAISE for Carolina rice, the fabled Carolina Gold of yesteryear, the chosen rice of the emperors of China, or so 'tis said, a rice so esteemed that its very name early became a generic term in much of the world for the finest long-grain rice obtainable. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
blanc mengier, rice receipts, receipt entitled, pint rice flour, rice cookery, soft boiled rice, sweet rice dishes, rice kitchen, rice pie, petit salé, rice croquettes, rice pilau, hearth cakes, large tablespoonful, boiling lard, blanc manger, quick oven, ill recorded, journey cake, two receipts, yeast powder, many receipts, small teacup, receipt calls, johnny cake Key Phrases - Capitalized Phrases (CAPs): (learn more)
South Carolina, Low Country, New Orleans, Miss Rutledge, Carolina Gold, The Carolina Housewife, Sarah Rutledge, United States, West Africa, West Indies, New York, French Pilau, Mary Randolph, New World, Harriott Pinckney Horry, Hill of Georgia, Hannah Glasse, Hopping John, The Virginia House-Wife, Charles Joyner, Middle East, New System of Domestic Cookery, South Carolinian, The Art of Cookery, Mars Bluff New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
THIS WORK IS A HYMN OF PRAISE for Carolina rice, the fabled Carolina Gold of yesteryear, the chosen rice of the emperors of China, or so 'tis said, a rice so esteemed that its very name early became a generic term in much of the world for the finest long-grain rice obtainable. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
blanc mengier, rice receipts, receipt entitled, pint rice flour, rice cookery, soft boiled rice, sweet rice dishes, rice kitchen, rice pie, petit salé, rice croquettes, rice pilau, hearth cakes, large tablespoonful, boiling lard, blanc manger, quick oven, ill recorded, journey cake, two receipts, yeast powder, many receipts, small teacup, receipt calls, johnny cake Key Phrases - Capitalized Phrases (CAPs): (learn more)
South Carolina, Low Country, New Orleans, Miss Rutledge, Carolina Gold, The Carolina Housewife, Sarah Rutledge, United States, West Africa, West Indies, New York, French Pilau, Mary Randolph, New World, Harriott Pinckney Horry, Hill of Georgia, Hannah Glasse, Hopping John, The Virginia House-Wife, Charles Joyner, Middle East, New System of Domestic Cookery, South Carolinian, The Art of Cookery, Mars Bluff New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 87
books:
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35
books
cite this book:
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- The Carolina Housewife by Sarah Rutledge on 21 pages
- South Carolina (Gousha Fastmap) by Don Wood on 8 pages
- South Carolina (It's My State!) by Debra Hess on 7 pages
- Creole Cookery by The Christian Woman's Exchange on 6 pages
- South Carolina: The Palmetto State (Guide to American States) by Janice Parker on 6 pages
See all 87 books this book cites
- Black Rice: The African Origins of Rice Cultivation in the Americas by Judith A. Carney on 4 pages
- African Americans at Mars Bluff, South Carolina by Amelia Wallace Vernon in Back Matter (1), and Back Matter (2)
- An Antebellum Plantation Household: Including the South Carolina Low Country Receipts and Remedies of Emily Wharton Sinkler with Eighty-Two Newly Dis (Women's Diaries and Letters of the South) by Anne Sinkler Whaley LeClercq on page 48, and page 109
- From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals by Barbara Haber on page 206, and Back Matter
- An Antebellum Plantation Household: Including the South Carolina Low Country Receipts and Remedies of Emily Wharton Sinkler by Anne Sinkler Whaley Leclercq on page 64, and page 125
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