Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
fifi

Historical perspective

Recommended Posts

I am always interested in the historical aspects of a cuisine. Would you please expound on the history and development of any of your favorite dishes?

Thank you for this Q&A session.

Share this post


Link to post
Share on other sites

Hi Fifi,

When I was growing up in Alabama we ate rice almost daily. Tomato rice; steamed rice with lots of black pepper; neck bone and rice, my favorite; black-eyed peas and rice or what is known now as Hoppin' John, rice mixed with chicken or sausage and tomatoes for Jambalaya.

There is a South Carolina connection in my maternal line; Grandma Addie is thought to have migrated from South Carolina to Mobile sometimes in the early 1900s. Hence the love of rice.

If I were asked to name one food or crop that best tells the story of our work and struggle and contribution and creative efforts in the Americas, it would have to be the role of African slaves in the cultivation of rice in the Carolinas and Savannah, Georgia. Not only did the slaves cultivate and grow the rice, but they also cooked in the Carolina kitchens, as has been so ably detailed and recorded by my friend and colleague, the culinary historian, Karen Hess.

Many of the dishes that I mentioned above came out of those kitchens, and some historians feel, even Gumbo, which moved on down to New Orleans, and became world famous.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×