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Special issue published to celebrate the 25th anniversary of the incorporation of the city of North Charleston.
Looks at the history of the African art of sweetgrass basket making in the Christ Church Parish of Mount Pleasant, South Carolina.
A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employed First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett collected were full of family secrets but often lacked precise measurements. With an eye to precision that characterized home economics in the 1930s, Rhett engaged Lettie Gay, director of the Home Institute at the New York Herald Tribune, to interpret, test, and organize the recipes in this book. Two Hundred Years of Charleston Cooking is replete with southern charm and detailed instructions on preparing the likes of shrimp with hominy, cheese straws, and sweet potato pie not to mention more than one hundred pages of delightful cakes and candies. In a new foreword, Rebecca Sharpless, professor of history and author of Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960, provides historical and social context for understanding this groundbreaking book in the 21st century.
Charleston, South Carolina, today enjoys a reputation as a destination city for cultural and heritage tourism. In A Golden Haze of Memory, Stephanie E. Yuhl looks back to the crucial period between 1920 and 1940, when local leaders developed Charleston's trademark image as "America's Most Historic City." Eager to assert the national value of their regional cultural traditions and to situate Charleston as a bulwark against the chaos of modern America, these descendants of old-line families downplayed Confederate associations and emphasized the city's colonial and early national prominence. They created a vibrant network of individual artists, literary figures, and organizations--such as the all-white Society for the Preservation of Negro Spirituals--that nurtured architectural preservation, art, literature, and tourism while appropriating African American folk culture. In the process, they translated their selective and idiosyncratic personal, familial, and class memories into a collective identity for the city. The Charleston this group built, Yuhl argues, presented a sanitized yet highly marketable version of the American past. Their efforts invited attention and praise from outsiders while protecting social hierarchies and preserving the political and economic power of whites. Through the example of this colorful southern city, Yuhl posits a larger critique about the use of heritage and demonstrates how something as intangible as the recalled past can be transformed into real political, economic, and social power.
Shortly after opening its doors in 1993, Slightly North of Broad restaurant became an integral part of its hometown, reflecting at once Charleston's bright spirit, open attitude, and historic character. It is a home, a family, and a heart for thousands that, for more than twenty years, beat to the resounding drum of Chef Frank Lee. This book does not try to speak to every dish churned out of the S.N.O.B. kitchen over the years. Instead, it presents classic recipes--those "sacred cows" that regulars would not allow off the menu-- as well as long-running seasonal plates and many of the sauces, side dishes, and dressings that played foundational roles in the restaurant's popular Lunch Express and Dailies menus. But don't expect long explanations and elaborate instructions. It's on you, dear reader, to see these recipes for what they are--a starting point. It's on you to bring them together and to use what's around you--to learn your technique and create balance within the rhythm of your own kitchen. Accept the challenge, embrace the effort, and evolve.
"'Southern Bouquets' showcases these arrangements--large or small, humble or sophisticated--with sumptuous, inspiring photography in sometimes breathtaking, sometimes cozy, but always quintessential Southern settings. Want to re-create the simple and elegant looks yourself, no matter your zip code? Charleston, South Carolina locals Bigner and Barrie make it a breeze"--Page 2 of cover.
An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. ​ Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.
A collection of 200 color photos culled from the popular Facebook group, this hilarious work features outrageous grammatical, spelling, and usage mistakes from around the world.
Fusing South Carolina lowcountry cooking and his own French-influenced technique, Chef Bob Waggoner creates contemporary and sophisticated new Southern haute cuisine at his award-winning Charleston Grill using seasonal, locally sourced ingredients. From Grilled Okra with Maitre d Butter, to Grilled Corn Soup with Pork Cracklings, Smoked Bacon, and Micro Thyme, to Jumbo Lump Blue Crab Galette in a Lime, Pear Tomato, and Avocado Salsa, Waggoner brings home the sophistication and elegance of The Charleston Grill. Praise for Executive Chef Bob Waggoner: Food and Wine's "Reader's Favorite Chef in North America" Award (1999) Featured Chef at the James Beard Foundation Best Hotel Chefs of America Award (1999) 1999 James Beard Rising Stars of the 21st Century Saveur magazine's "100 Favorite Things" (2000) James Beard Foundation Best Chef, Southeast Nominee (2003) "The Charleston Grill feels like a splurge. There's a sybaritic message in its shiny green marble floor and dark wood paneling, in the interior courtyard overgrown with lush Southern flora, and above all in the deeply serious 800-bottle wine list with 28 Champagnes. Anyone missing the point would discover it very quickly when reading the menu, which is designed to ravish . . . " -The New York Times "This is where you go for Charleston's most assured and accomplished food. Presented in a swank dining room decked out with colorful folk art, Chef Bob Waggoner's cuisine summaries just how far the city's restaurant scene has come in the past 20 years." -Wine Spectator
Discover the history of Folly Beach and how it transformed over the years from Coffin Island to a popular vacation destination. Folly Beach was not named for its carefree inhabitants' lifestyles, but it is a fitting moniker nonetheless. Originally dubbed Folly for its dense foliage and forests just across the marsh from James Island and Charleston, the six-mile sliver of land has served as an outpost for Civil War soldiers, an inspiration to George Gershwin, and a place of fond memories for thousands of residents, vacationers, and day-trippers seeking time to relax in the sea and sand. Long before Folly became a place for respite and relaxation, however, it served as a quarantine island for sick sailors, forebodingly referred to as Coffin Island. By the 1950s, Folly's dark history was sufficiently replaced with an amusement park, bowling alley, and moonlight dances out on the pier.