The Carolina Low Country kitchen — the cooking tradition that developed around the rice cultivation of the South Carolina and Georgia coast — is the most historically specific expression of the African-American culinary synthesis. The specific preparations of the Low Country (pilau/perloo, she-crab soup, Frogmore stew, hoppin' John, red rice, shrimp and grits) are each traceable to specific African, European, and Native American sources. Karen Hess's The Carolina Rice Kitchen and Judith Carney's Black Rice together establish the African agricultural knowledge at the foundation of this tradition.
The Low Country kitchen — its specific preparations and their origins.
AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: DEEP CONTINUATION