Cargando…
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Columbia, South Carolina :
The University of South Carolina Press,
2022.
|
| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | JSTOR_on1335114728 | ||
| 003 | OCoLC | ||
| 005 | 20231005004200.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 220713t20222022scu ob 001 0 eng d | ||
| 040 | |a YDX |b eng |e rda |c YDX |d N$T |d P@U |d YDX |d OCLCF |d JSTOR |d UKAHL |d OCLCQ |d EBLCP | ||
| 019 | |a 1336406123 |a 1392012091 | ||
| 020 | |a 9781643363417 |q electronic book | ||
| 020 | |a 1643363417 |q electronic book | ||
| 020 | |z 1643363409 | ||
| 020 | |z 9781643363400 | ||
| 029 | 1 | |a AU@ |b 000072428101 | |
| 035 | |a (OCoLC)1335114728 |z (OCoLC)1336406123 |z (OCoLC)1392012091 | ||
| 037 | |a 22573/ctv2j19rtg |b JSTOR | ||
| 043 | |a n-us-sc | ||
| 050 | 4 | |a TX809.R5 |b H47 2022 | |
| 072 | 7 | |a CKB |x 041000 |2 bisacsh | |
| 072 | 7 | |a HIS |x 056000 |2 bisacsh | |
| 072 | 7 | |a CKB |x 098000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.3/318/09757 |2 23/eng/20220725 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Hess, Karen, |e author. | |
| 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. | |
| 264 | 4 | |c ©2022 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 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. | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 650 | 0 | |a Cooking (Rice) |x History. | |
| 650 | 0 | |a Rice |z South Carolina |x History. | |
| 650 | 0 | |a African American cooking |x History. | |
| 650 | 7 | |a COOKING / History |2 bisacsh | |
| 650 | 7 | |a African American cooking. |2 fast |0 (OCoLC)fst01752736 | |
| 650 | 7 | |a Cooking (Rice) |2 fast |0 (OCoLC)fst01754885 | |
| 650 | 7 | |a Rice. |2 fast |0 (OCoLC)fst01097334 | |
| 651 | 7 | |a South Carolina. |2 fast |0 (OCoLC)fst01204600 | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 700 | 1 | 2 | |a Stoney, Samuel G., |c Mrs. |t Carolina rice cook book. |f 2022. |
| 776 | 0 | 8 | |i Print version: |z 1643363409 |z 9781643363400 |w (OCoLC)1322812061 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctv2j56z9x |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH40412272 | ||
| 938 | |a Project MUSE |b MUSE |n musev2_100872 | ||
| 938 | |a YBP Library Services |b YANK |n 18042188 | ||
| 938 | |a YBP Library Services |b YANK |n 18042188 | ||
| 938 | |a EBSCOhost |b EBSC |n 3275884 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL29316961 | ||
| 994 | |a 92 |b IZTAP | ||