Foodways are one of the most prevalant community-based art forms in the South. South Carolina history is strongly rooted in agriculture and food has long been an important aspect of economic and social life. From large rice plantations in the Lowcountry to family farms tucked in the hillsides of the Piedmont, food preparation was a large part of daily life. Parents taught children how to prepare vegetables and dress hogs. Different ethnic groups brought recipe variations with them when they settled throughout the state. Germans in the Midlands, French influences on the coast, and Scots-Irish in the Piedmont. More important, recipes synthesized African and Native American influences to create a wholly unique environment.
Content is provided by McKissick Museum, University of South Carolina.
For further information about any of the artists featured on Digital Traditions, send your questions and comments to hallagan@mailbox.sc.edu.
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James Workman, owner of Workman’s Restaurant and Catering in Greenwood, S.C., makes a beef and pork hash typical of the Greenwood hash tradition. Known by his customers and friends as, “the hardest...
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Don Quattlebaum, owner of Just More Barbecue in Pendleton, SC, adapted his father’s family recipe for “low country hash” to suit the tastes of people in the Upstate region. Quattlebaum remembers...
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Video Transcripts for: St. Mary Magdalene Parish Annual Picnic International Burgoo Cookoff More On The Parish Picnic Origins Of Burgoo Kentucky Burgoo and Virginia Sheep Stew are unique among...
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Family and friends gather during Fourth of July and Labor Day of each year at the Landy West hash house near Glenn Springs, SC to taste some of hashmaster Darryl Kendrick’s hash. Kendrick inherited...
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Video Transcript for: Hash And Tradition Regional Differences Bo Jack Cooter Stew Rabbit Hash
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The use of hog meat to make sausage and different methods for curing meat
