Cooking the Gullah Way, Morning, Noon, and Night

( 2 )

Overview

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.

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Cooking the Gullah Way, Morning, Noon, and Night

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Overview

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.

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Editorial Reviews

Publishers Weekly

Gullah are the hardscrabble South Carolina Low Country descendants of plantation slaves, and their meals reveal African, Jamaican and Caribbean influences. Robinson was raised on Daufuskie Island, an isolated Gullah bastion near Hilton Head. She combines a memoir of growing up with her nine siblings and down-to-earth recipes to cover each meal of the day. Most of her remembrances involve chores and the fertile life of the island, though she also includes a fine chapter on "Folk Beliefs and Home Remedies," where we learn that ear cleaning should be done with a hen's feather (never a rooster's) and that a "handful of spider web" makes for an excellent bandage. As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood. For breakfast, there is Country Fried Fish with Grits. Lunchtime sandwiches include Fried Soft-Shell Crab, which could be paired with 'Fuskie Seafood Gumbo with a stock made from fatback bacon and pig tail. Dinner entrees come stuffed, like Flounder Full of Crabmeat, which can be grilled or steamed. All the dishes can be washed down with one of her seven homemade wines, which generally involve adding five pounds of sugar to five pounds of fruit (like persimmons or peaches) and a gallon of water. (Oct.)

Copyright 2007 Reed Business Information
Library Journal

Robinson first wrote about her life growing up on Daufuskie Island-off South Carolina and the setting for Pat Conroy's memoir The Water Is Wide-in Gullah Home Cooking the Daufuskie Way. Isolated from the mainland until fairly recently, the island was, as historian Jessica Harris writes in her foreword, a "cultural microclimate where the traditions of times past were kept alive." 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-she was one of 12 children-as well as a chapter on Gullah folk beliefs and home remedies of all sorts. For area libraries and other collections on regional American cooking.


—Judith Sutton
From the Publisher
. . . [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

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Product Details

  • ISBN-13: 9780807858431
  • Publisher: The University of North Carolina Press
  • Publication date: 10/1/2007
  • Edition description: 1
  • Edition number: 1
  • Pages: 176
  • Sales rank: 1,392,148
  • Product dimensions: 6.80 (w) x 8.90 (h) x 0.50 (d)

Meet the Author

Sallie Ann Robinson is author of Gullah Home Cooking the Daufuskie Way. She now makes her home in Savannah, Georgia.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted October 27, 2008

    more from this reviewer

    I Also Recommend:

    Sallie Ann Robinson Cooks for the Mind, Body, and Soul

    Celebrity Chef Sallie Ann Robinson, a native of the famous Sea Island known as Daufuskie Island located just down the Savannah River between the coasts of South Carolina and Georgia, has made guest appearances on numerous cooking shows and been profiled in such publications as the 2005 Old Farmer¿s Almanac, Southern Living, and National Geographic. In COOKING THE GULLAH WAY, MORNING, NOON, AND NIGHT, her book of highly appealing regional recipes and personal memoir, Robinson goes beyond writing about her native Gullah culture to honoring, sharing, and preserving its customs and dialect with the kind of affectionate familiarity, and certainty of knowledge, that only a fifth-generation daughter of the island could possess. <BR/><BR/><BR/>There are many levels on which to appreciate Cooking the Gullah Way. If the winning recipes and folk remedies make Cooking the Gullah Way a homemaker¿s dream companion book, the down-to-earth wisdom and observations shared through the interwoven stories make it a delectable choice for the general reader as well. We smile with appreciation as Robinson¿s ¿Pop¿ explains that in the morning when he calls out, ¿Off and on it!¿ to his still sleeping family, the phrase means for every able body to ¿Get off ya backside and on ya feet.¿ And we nod with humored enlightenment when he points out that, ¿A heap may see, but only a few knows¿¿¿meaning that seeing is not necessarily synonymous with understanding. With that in mind, what we need most to understand about Cooking the Gullah Way, Morning, Noon, and Night, is that this book delivers as much delicious nurturing for the soul as it does nourishment for the body. <BR/><BR/><BR/>by Author-Poet Aberjhani<BR/>author of "The American Poet Who Went Home Again"<BR/>and co-author of "ELEMENTAL, The Power of Illuminated Love"

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  • Anonymous

    Posted October 27, 2008

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