The Carolina rice kitchen :: the African connection /
"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 Afr...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Columbia, South Carolina :
The University of South Carolina Press,
2022.
|
| Ausgabe: | Second edition. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "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, entrées, 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."--Back cover. |
| Beschreibung: | 1 online resource |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781643363417 1643363417 |
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| 245 | 1 | 4 | |a The Carolina rice kitchen : |b the African connection / |c Karen Hess ; foreword by John Martin Taylor. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Columbia, South Carolina : |b The University of South Carolina Press, |c 2022. | |
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| 588 | |a Description based on online resource; title from digital title page (viewed on August 02, 2022). | ||
| 505 | 0 | |a The rice kitchen of the South Carolina Low Country -- To boil the rice -- Pilau and its kind -- The rice casseroles of SC -- Hoppin' John and other bean pilaus of the African Diaspora -- Rice soups -- The rice breads of South Carolina -- Sweet rice dishes of South Carolina -- Rice in invalid cookery -- A few words on the Carolina Rice Cook Book and its contributors -- The facsimile -- Appendix 1. Errata in the text of the Carolina rice cook book -- Appendix 2. Recipes for making bread, &c., from rice flour, ostensibly from the Charleston gazette, as they appear in the Confederate receipt book (1863) -- Appendix 3. A brief glossary. | |
| 520 | |a "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, entrées, 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."--Back cover. | ||
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Datensatz im Suchindex
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| adam_text | |
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| author | Hess, Karen |
| author2 | Stoney, Samuel G., Mrs. |
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| callnumber-search | TX809.R5 H47 2022 |
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| collection | ZDB-4-EBA |
| contents | The rice kitchen of the South Carolina Low Country -- To boil the rice -- Pilau and its kind -- The rice casseroles of SC -- Hoppin' John and other bean pilaus of the African Diaspora -- Rice soups -- The rice breads of South Carolina -- Sweet rice dishes of South Carolina -- Rice in invalid cookery -- A few words on the Carolina Rice Cook Book and its contributors -- The facsimile -- Appendix 1. Errata in the text of the Carolina rice cook book -- Appendix 2. Recipes for making bread, &c., from rice flour, ostensibly from the Charleston gazette, as they appear in the Confederate receipt book (1863) -- Appendix 3. A brief glossary. |
| ctrlnum | (OCoLC)1335114728 |
| dewey-full | 641.3/318/09757 |
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| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3/318/09757 |
| dewey-search | 641.3/318/09757 |
| dewey-sort | 3641.3 3318 49757 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | Second edition. |
| format | Electronic eBook |
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| spelling | Hess, Karen, author. http://id.loc.gov/authorities/names/n80072524 The Carolina rice kitchen : the African connection / Karen Hess ; foreword by John Martin Taylor. Second edition. Columbia, South Carolina : The University of South Carolina Press, 2022. ©2022 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes bibliographical references and index. Description based on online resource; title from digital title page (viewed on August 02, 2022). The rice kitchen of the South Carolina Low Country -- To boil the rice -- Pilau and its kind -- The rice casseroles of SC -- Hoppin' John and other bean pilaus of the African Diaspora -- Rice soups -- The rice breads of South Carolina -- Sweet rice dishes of South Carolina -- Rice in invalid cookery -- A few words on the Carolina Rice Cook Book and its contributors -- The facsimile -- Appendix 1. Errata in the text of the Carolina rice cook book -- Appendix 2. Recipes for making bread, &c., from rice flour, ostensibly from the Charleston gazette, as they appear in the Confederate receipt book (1863) -- Appendix 3. A brief glossary. "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, entrées, 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."--Back cover. Cooking (Rice) History. Rice South Carolina History. African American cooking History. Cuisine (Riz) Histoire. Riz Caroline du Sud Histoire. Cuisine noire américaine Histoire. COOKING / History bisacsh African American cooking fast Cooking (Rice) fast Rice fast South Carolina fast https://id.oclc.org/worldcat/entity/E39PBJr7Wpv4bHJGy3vdyRw6Kd cookbooks. aat History fast Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf Stoney, Samuel G., Mrs. Carolina rice cook book. 2022. has work: The Carolina rice kitchen (Text) https://id.oclc.org/worldcat/entity/E39PCGMFf4CtJRrHjqCjgT8f7b https://id.oclc.org/worldcat/ontology/hasWork Print version: 1643363409 9781643363400 (OCoLC)1322812061 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3275884 Volltext |
| spellingShingle | Hess, Karen The Carolina rice kitchen : the African connection / The rice kitchen of the South Carolina Low Country -- To boil the rice -- Pilau and its kind -- The rice casseroles of SC -- Hoppin' John and other bean pilaus of the African Diaspora -- Rice soups -- The rice breads of South Carolina -- Sweet rice dishes of South Carolina -- Rice in invalid cookery -- A few words on the Carolina Rice Cook Book and its contributors -- The facsimile -- Appendix 1. Errata in the text of the Carolina rice cook book -- Appendix 2. Recipes for making bread, &c., from rice flour, ostensibly from the Charleston gazette, as they appear in the Confederate receipt book (1863) -- Appendix 3. A brief glossary. Cooking (Rice) History. Rice South Carolina History. African American cooking History. Cuisine (Riz) Histoire. Riz Caroline du Sud Histoire. Cuisine noire américaine Histoire. COOKING / History bisacsh African American cooking fast Cooking (Rice) fast Rice fast |
| subject_GND | http://id.loc.gov/authorities/genreForms/gf2011026169 |
| title | The Carolina rice kitchen : the African connection / |
| title_alt | Carolina rice cook book. |
| title_auth | The Carolina rice kitchen : the African connection / |
| title_exact_search | The Carolina rice kitchen : the African connection / |
| title_full | The Carolina rice kitchen : the African connection / Karen Hess ; foreword by John Martin Taylor. |
| title_fullStr | The Carolina rice kitchen : the African connection / Karen Hess ; foreword by John Martin Taylor. |
| title_full_unstemmed | The Carolina rice kitchen : the African connection / Karen Hess ; foreword by John Martin Taylor. |
| title_short | The Carolina rice kitchen : |
| title_sort | carolina rice kitchen the african connection |
| title_sub | the African connection / |
| topic | Cooking (Rice) History. Rice South Carolina History. African American cooking History. Cuisine (Riz) Histoire. Riz Caroline du Sud Histoire. Cuisine noire américaine Histoire. COOKING / History bisacsh African American cooking fast Cooking (Rice) fast Rice fast |
| topic_facet | Cooking (Rice) History. Rice South Carolina History. African American cooking History. Cuisine (Riz) Histoire. Riz Caroline du Sud Histoire. Cuisine noire américaine Histoire. COOKING / History African American cooking Cooking (Rice) Rice South Carolina cookbooks. History Cookbooks. Livres de cuisine. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3275884 |
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