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Cooking the Gullah Way, Morning, Noon, and Night

Author: Sallie Ann Robinson
Publisher: Chapel Hill : The University of North Carolina Press, 2007.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil,  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Robinson, Sallie Ann.
Cooking the Gullah Way, Morning, Noon, and Night.
Chapel Hill : The University of North Carolina Press, ©2007
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Sallie Ann Robinson
ISBN: 9780807889640 0807889644
OCLC Number: 821198681
Description: 1 online resource (173 pages)
Contents: My Daufuskie Gullah --
Working and playing on Daufuskie --
Day clean breakfast --
Preserving it --
Muffins --
Sandwiches --
Soups --
Specialties --
Homemade wines --
Pleasing drinks --
Stuffing it full --
Grilling --
Seafood isn't all fried --
Desserts and cookies --
Gullah folk beliefs & home remedies.

Abstract:

Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting t.

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""Cooking the Gullah Way" is a last glimpse of a fading culture."--"Gastronomica"

 
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