Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Carolina Rice Kitchen: The African Connection

The Carolina Rice Kitchen: The African Connection

Taylor, John Martin
Mrs Samuel Gaillard Stoney, Samuel Gaillard
Hess, Martha

Paperback

Food WritingBlack American HistoryGrains & Pasta

Publisher Price: $26.99

ISBN10: 1643363409
ISBN13: 9781643363400
Publisher: University of South Carolina Press
Published: Aug 9 2022
Pages: 328
Weight: 1.00
Height: 0.90 Width: 5.80 Depth: 8.60
Language: English

A pioneering history of the Carolina rice kitchen and its African influences

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.

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