Publisher: Univ of South Carolina Press 1992
First Edition
  ISBN-10 ‏ : ‎ 087249666X
ISBN-13 ‏ : ‎ 978-0872496668
214 pages -- Approx. size: 9.25" by 6.25"

A pioneering history of the Carolina rice kitchen and its African influences. An essential part of American culinary history.

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.

Though common cooking practices are poorly documented in history, Hess masterfully employs old texts, recent scholarship, internal culinary evidence, linguistic arguments, and rice recipes from scattered sources to make her case on several intriguing points--and she provides enlightening comments both culinary and historical on the dishes set down in Mrs. Stoney's 1901 Carolina Rice Cook Book.

Book as new and jacket in fine condition. Looks never read. Bright clean pages with black and with graphics.

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