Learn about some interesting ways of preparing South Carolina's culinary favorites!
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Flooding a rice field at high tide. From Keystone View Company stereograph card, around 1890. Courtesy of the South Caroliniana Library.
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A stereograph card shows hoeing rice "the old way." Hoe culture was the predominant method of working the soil in traditional agricultural societies, and was only slowly replaced by the use of mule...
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Plowing rice. Engraving from "Harper's New Monthly Magazine," November 1878. Courtesy of the South Carolina Department of Archives and History.
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Alice Huger Ravenel Smith painted a number of watercolor scenes of the rice cultivation process in the Lowcountry at the turn of the 20th century. The process had not changed substantially since it...
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Ted and Matt Lee begin the debate with their opening remarks. John T. Edge continues the debate with his opening comments.
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The discussion continues with recollections of favorite meals for holidays and other times of the year, and of course, the conversation eventually turns to barbecue!
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The final segment provides a discussion of the merits of lard, as opposed to vegetable oil, of gazpacho and gaspachi, of new directions for food, of documenting, cataloging, and preserving foods...
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Dr. Walter Edgar, John T. Edge, Author and Director of the Southern Foodways Alliance, University of Mississippi, Matt and Ted Lee, award winning cookbook authors will debate "What is Real Southern...
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Culinary adaptations transformed traditional African dishes into a unique, new creolized cuisine, influenced by European and Native American traditions, and characteristic of Gullah culture. Foodways...
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It is not often that you will see a fully functional business run by three 6th-graders. But that's exactly what Charlie, Katelyn, and Mattie are doing. These three eleven-year-olds won't let their age...
