The Carolina Rice Kitchen
eBook - PDF

The Carolina Rice Kitchen

The African Connection

  1. 328 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

The Carolina Rice Kitchen

The African Connection

Book details
Table of contents
Citations

About This Book

A pioneering history of the Carolina rice kitchen and its African influences

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, entrĂ©es, 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.

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Yes, you can access The Carolina Rice Kitchen by Karen Hess in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
University of South Carolina Press
Year
2022
ISBN
9781643363417
Edition
2
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. The Carolina Rice Kitchen
  3. Title
  4. Copyright
  5. Dedication
  6. Contents
  7. Foreword to the New Edition
  8. Acknowledgments and Explanations
  9. CHAPTER 1 The Rice Kitchen of the South Carolina Low Country
  10. CHAPTER 2 To Boil the Rice
  11. CHAPTER 3 Pilau and its Kind
  12. CHAPTER 4 The Rice Casseroles of South Carolina
  13. CHAPTER 5 Hoppin’ John and Other Bean Pilaus of the African Diaspora
  14. CHAPTER 6 Rice Soups
  15. CHAPTER 7 The Rice Breads of South Carolina
  16. CHAPTER 8 Sweet Rice Dishes of South Carolina
  17. CHAPTER 9 Rice in Invalid Cookery
  18. CHAPTER 10 A Few Words on the Carolina Rice Cook Book and Its Contributors
  19. THE FACSIMILE
  20. APPENDIXES
  21. Notes
  22. Bibliography
  23. A Note on the Indexes
  24. General Index
  25. Receipt Index