Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories
{"id":7624215822554,"title":"Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories","handle":"taste-the-state-south-carolinas-signature-foods-recipes-and-their-stories-9781643361963","description":"\u003cb\u003eAuthor: \u003c\/b\u003eKevin Mitchell, David S. Shields\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Best Southern Cookbooks pick - \u003c\/b\u003e\u003cb\u003e\u003ci\u003eForbes\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Best New Cookbooks For Travelers pick - 2021 Gourmond International Cookbook Award Finalist - A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFrom the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, \u003ci\u003eTaste the State\u003c\/i\u003e 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.\u003c\/p\u003e\u003cp\u003eBecause 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 \u003ci\u003eTaste the State\u003c\/i\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eTaste the State \u003c\/i\u003epresents 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDavid S. Shields\u003c\/b\u003e 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 \u003ci\u003eSouthern Provisions: The Creation and Revival of a Cuisine\u003c\/i\u003e and\u003ci\u003e The Culinarians: Lives and Careers from the First Age of American Fine Dining\u003c\/i\u003e, and the recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award.\u003c\/p\u003e\u003cbr\u003e","published_at":"2024-05-01T13:47:07-04:00","created_at":"2022-05-05T15:33:05-04:00","vendor":"Marketplace Books","type":"Hardcover","tags":["Agriculture \u0026 Food (see also Political Science","American","as seen in TLP","books","Books on Shopify","Cookbooks","Cooking","Cooking \/ Wine","Cultural Region\/South","Hardcover","History","In-House Fulfillment","Kevin Mitchell","PUB202110","Public Policy","Regional \u0026 Ethnic","SC","Social Science","State \u0026 Local","United States","University of South Carolina Press"],"price":3800,"price_min":3800,"price_max":3800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42710394667226,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781643361963","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories","public_title":null,"options":["Default Title"],"price":3800,"weight":953,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781643361963","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/localpalatemarketplace.com\/cdn\/shop\/products\/taste-the-state.jpg?v=1679755794"],"featured_image":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/taste-the-state.jpg?v=1679755794","options":["Title"],"media":[{"alt":"Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories by Mitchell, Kevin","id":31967182127322,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/taste-the-state.jpg?v=1679755794"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/taste-the-state.jpg?v=1679755794","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eKevin Mitchell, David S. Shields\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Best Southern Cookbooks pick - \u003c\/b\u003e\u003cb\u003e\u003ci\u003eForbes\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Best New Cookbooks For Travelers pick - 2021 Gourmond International Cookbook Award Finalist - A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFrom the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, \u003ci\u003eTaste the State\u003c\/i\u003e 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.\u003c\/p\u003e\u003cp\u003eBecause 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 \u003ci\u003eTaste the State\u003c\/i\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eTaste the State \u003c\/i\u003epresents 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDavid S. Shields\u003c\/b\u003e 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 \u003ci\u003eSouthern Provisions: The Creation and Revival of a Cuisine\u003c\/i\u003e and\u003ci\u003e The Culinarians: Lives and Careers from the First Age of American Fine Dining\u003c\/i\u003e, and the recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award.\u003c\/p\u003e\u003cbr\u003e"}
