Cooking the Gullah Way, Morning, Noon, and Night by Sallie Ann Robinson (2007, Perfect)
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About this product
Product Identifiers
PublisherUniversity of North Carolina Press
ISBN-100807858439
ISBN-139780807858431
eBay Product ID (ePID)60301572
Product Key Features
Book TitleCooking the Gullah Way, Morning, Noon, and Night
Number of Pages176 Pages
LanguageEnglish
TopicRegional & Ethnic / Soul Food, Regional & Ethnic / African, Regional & Ethnic / American / Southern States, Anthropology / Cultural & Social
Publication Year2007
IllustratorYes
FeaturesNew Edition
GenreCooking, Social Science
AuthorSallie Ann Robinson
FormatPerfect
Dimensions
Item Height1 in
Item Weight10 oz
Item Length9 in
Item Width7 in
Additional Product Features
Intended AudienceTrade
LCCN2007-013360
Dewey Edition22
Reviews[T]he recipes allow us all to savor Robinson's taste of Gullah culture and to recreate her world in our own. —Jessica B. Harris, from the Foreword, "Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients."-- Staten Island Advance, Robinson combines a memoir of growing up with her nine siblings and down-to-earth recipes to cover each meal of the day. . . . As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood."-- Publishers Weekly, "Through her books, [Robinson] helps keep culture alive. The unique organization of her book . . . impresses that Gullah is an entire way of life, not just a way to cook. . . . Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart."-- Ann Arbor News, "Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients." _ Staten Island Advance, Through her books, [Robinson] helps keep culture alive. The unique organization of her book . . . impresses that Gullah is an entire way of life, not just a way to cook. . . . Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart.-- Ann Arbor News, Along with down-home recipes ranging from Momma's Cracking Muffins to Country Fried Fish with Grits, Robinson includes more reminiscences and anecdotes about her extended family as well as a chapter on Gullah folk beliefs and home remedies of all sorts.-- Library Journal, "Along with down-home recipes ranging from Momma's Cracking Muffins to Country Fried Fish with Grits, Robinson includes more reminiscences and anecdotes about her extended family as well as a chapter on Gullah folk beliefs and home remedies of all sorts."-- Library Journal, Cooking the Gullah Way is a last glimpse of a fading culture. . . . Ties food and place together in an identity that is designed to cultivate an inclusive and progressive future.-- Gastronomica, Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart. --Ann Arbor News, " Cooking the Gullah Way follows the rhythm of a typical day on Daufuskie Island. . . . The book immerses the reader in this culture through Robinson's personal stories and family recipes."-- News & Observer, Along with down-home recipes ranging from Momma's Cracking Muffins to Country Fried Fish with Grits, Robinson includes more reminiscences and anecdotes about her extended family as well as a chapter on Gullah folk beliefs and home remedies of all sorts."-- Library Journal, Cooking the Gullah Way follows the rhythm of a typical day on Daufuskie Island. . . . The book immerses the reader in this culture through Robinson's personal stories and family recipes."-- News & Observer, Cooking the Gullah Way follows the rhythm of a typical day on Daufuskie Island. . . . The book immerses the reader in this culture through Robinson's personal stories and family recipes.-- News & Observer, "Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients." -- Staten Island Advance, "Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients." —Staten Island Advance, Spend some time with [Robinson] yourself . . . and you’ll feel marvelously satisfied in both your belly and your heart. —Ann Arbor News, Cooking the Gullah Way is a last glimpse of a fading culture. . . . Ties food and place together in an identity that is designed to cultivate an inclusive and progressive future."-- Gastronomica, . . . [E]ach [recipe] could be filed under one or more of the three S's: simple, soul food or seafood. —Publishers Weekly, Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart. -- Ann Arbor News, [T]he recipes allow us all to savor Robinson's taste of Gullah culture and to recreate her world in our own. -Jessica B. Harris, from the Foreword, Through her books, [Robinson] helps keep culture alive. The unique organization of her book . . . impresses that Gullah is an entire way of life, not just a way to cook. . . . Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart."-- Ann Arbor News, . . . [E]ach [recipe] could be filed under one or more of the three S's: simple, soul food or seafood. -Publishers Weekly, . . . [E]ach [recipe] could be filed under one or more of the three S's: simple, soul food or seafood. -- Publishers Weekly, [T]he recipes allow us all to savor Robinson's taste of Gullah culture and to recreate her world in our own. --Jessica B. Harris, from the Foreword, Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients."-- Staten Island Advance, "Robinson combines a memoir of growing up with her nine siblings and down-to-earth recipes to cover each meal of the day. . . . As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood."-- Publishers Weekly, " Cooking the Gullah Way is a last glimpse of a fading culture. . . . Ties food and place together in an identity that is designed to cultivate an inclusive and progressive future."-- Gastronomica, Robinson combines a memoir of growing up with her nine siblings and down-to-earth recipes to cover each meal of the day. . . . As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood.-- Publishers Weekly|9780807858431|, Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart. -Ann Arbor News, Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients.-- Staten Island Advance
Dewey Decimal641.59/296073
Edition DescriptionNew Edition
SynopsisThe unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner, this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. It also includes twenty-five folk remedies., 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 the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland., Offering remembrances and remedies--as well as 75 all-new recipes by Sallie Ann Robinson from the unique Gullah islands off the South Carolina coast--this work highlights Gullah cooking, which is a mix of African, European, and Native American influences., 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 the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced 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.Reflecting the rhythm of a day in the kitchen, this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. It also features twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive., Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. With this cookbook, 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. Includes 75 recipes and 25 folk remedies., 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 the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.
LC Classification NumberTX715.R65385 2007
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Ratings and reviews
Most relevant reviews
- 24 Feb, 2016
another world
i loved yhe book but more for learning the life style of these fascinating people, their ability to make do with very little but how clever they were. sometime, i'll get to the recipes.Verified purchase: YesCondition: Pre-owned
