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First Aired - 08/19/2010 12:00PM
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This week on A Taste of the Past Linda spoke to "Hoppin John" Taylor, master of "low-country" cooking. The low country is the coastal area of the Carolinas originally settled by wealthy plantation owners from Barbados. After French Huguenots and Mediterranean Jews settled along with an influx of West African slaves, a cultural and culinary melting pot resulted, giving the US its first taste of a huge range of foods and dishes. This episode was sponsored by Fairway: like no other market.
Photo 1: John Hoppin Taylor, Photo 2: South Carolina "Low Country"
Whole Episode:
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Segments:
A Taste of the Past Introduction (17:52)
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Tags:
A Taste of the Past, Linda Pelaccio, fish boil, low country cuisine, where is low country?, low flat coastal plain that used to be under water, John's accent is from Georgia not South Carolina, John's parents were both scientists, the food between one coast plain to another is similar, the first creole cuisine in America, history of South Carolina, the land of the Carolinas was given to a bunch of rich guys in Barbados when Charles I had been beheaded, all of the land south of Virginia was called Charleston after Charles, they began to import slaves from West Africa rice growing land to grow their rice, by 1708 there was a black majority, they hired John Locke to write a constitution for them, Locke provided religious freedom in that constitution making it the first place in the world to provide religious freedom by law, Charleston and the low country became a haven for people being persecuted, French Huguenots, Lutherans, Sephardic Jews, Charleston had the largest Jewish population in the new world until the Industrial Revolution, Sephardic Jews are from the Mediterranean and ergo had a love for delicious Mediterranean food that had not yet been seen, Gullah was the common language among people that could not read or write, Hoppin John's Low Country Cuisine, origin of the name Hoppin John, Hoppin John is a simple bean and rice pilaf, dish came from West Africa, low country cooking, black eyed peas, shrimp and grits, www.hoppinjohns.com, hominy, developed in the Southeast and Southwest,Linda Pelaccio (16:46)
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