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Taste the State : South Carolina's Signature Foods, Recipes, and Their Stories by David S. Shields and Kevin Mitchell (2021, Hardcover)

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Bitter Southerner 2022 Summer Reading pick - Garden & Gun Best Southern Cookbooks pick - Forbes Best New Cookbooks For Travelers pick - 2021 Gourmand International Cookbook Award Finalist - A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes From the influence of 1920 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.

Product Identifiers

Publisher
University of South Carolina Press
ISBN-10
1643361961
ISBN-13
9781643361963
eBay Product ID (ePID)
3050395048

Product Key Features

Book Title
Taste the State : South Carolina's Signature Foods, Recipes, and Their Stories
Author
Kevin Mitchell, David S. Shields
Format
Hardcover
Language
English
Topic
General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Regional & Ethnic / American / Southern States, United States / State & Local / South (Al, Ar, Fl, Ga, Ky, La, ms, Nc, SC, Tn, VA, WV)
Publication Year
2021
Genre
Cooking, House & Home, History, Social Science
Number of Pages
248 Pages

Dimensions

Item Length
10in
Item Width
7in

Additional Product Features

Lc Classification Number
Tx715.2.S68b498 2021
Target Audience
Trade
Lccn
2021-010718
Dewey Decimal
641.59757
Dewey Edition
23
Illustrated
Yes

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Taste the State : South Carolina's Signature Foods, Recipes, and Their Stories by David S. Shields and Kevin Mitchell (2021, Hardcover)

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