From the influence of 1920s 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.
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