Grain and Fire: A History of Baking in the American South SC and crab rice

and crab rice

We always keep in mind that no one ever wants to burn Garlic because it develops a very bitter taste

Author: Rodney Scott

an insight into the dishes that inspired her to document and share a rich and diverse food history of an entire state

and teaches food writing at Duke University

Grain and Fire: A History of Baking in the American South SC and crab riceAuthor: Rebecca Sharpless While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions Indigenous American, European, and African collided with and merged in the economies, cultures, and foodways of the