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Cooking the Gullah Way: Morning, Noon, and Night
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.
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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.
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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.
<!--copy for
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.
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154 pages, Hardcover
First published October 1, 2007
12 people are currently reading
94 people want to read
About the author
Sallie Ann Robinson
14 books21 followersBorn on Daufuskie Island, off the coasts of Georgia and South Carolina, Sallie Ann Robinson was among the students taught by Pat Conroy when the famous author stayed for a time on her now famous island. Robinson has grown in her own right into the author of two celebrated cookbooks and an accomplished chef.
Her culinary expertise has helped to preserve the food dishes for which her native island is famous and her work as a speaker nationwide, and as a tour guide on boat trips out of Savannah, Georgia, going to Daufuskie, have made her an authentic and much sought-after representative of Gullah culture.
Her culinary expertise has helped to preserve the food dishes for which her native island is famous and her work as a speaker nationwide, and as a tour guide on boat trips out of Savannah, Georgia, going to Daufuskie, have made her an authentic and much sought-after representative of Gullah culture.
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Displaying 1 - 8 of 8 reviews
Want to read
December 5, 2008Found new/used thru Amazon..this & many related books (including the "Gullah New Testament!!" COOKING & SHARING MEALS, BREAKING BREAD TOGETHER ARE CELEBRATED IN MOST CULTURES (WE ARE WEAK ON THIS IN SW USA).....SOME OF THE BEST EXPERIENCES I HAVE HAD WITH LOVELY PEOPLES OF OTHER CULTURES I HAVE MET HERE FROM AROUND THE WORLD!! IT IS SAID NOTHING REFLECTS A CULTURE MORE THAN LANGUAGE & ITS CELEBRATIONS...
FEATURES?? Gullah home beliefs & remedies
"...a filling breakfast of the author’s "Gullah Bacon Corn Muffin" with a side dish of "Sassy Strawberry Preserves"; a lunch featuring "Sallie’s Seafood Spaghetti" with "Yondah Black-Eyed Pea Soup"; or a dinner of "Grilled Fresh Vegetables," "Local Sea Island Country Boil," and "Country Candied Yams with Raisins" all washed gently down by your choice of "Soothing Sassafras Tea," "Ol’ Country Lemonade with Orange," or a homemade wine such as "‘Fuskie Backyard Pear Wine." Such mouth-watering teasers defeat all attempts at resistance.
FEATURES?? Gullah home beliefs & remedies
"...a filling breakfast of the author’s "Gullah Bacon Corn Muffin" with a side dish of "Sassy Strawberry Preserves"; a lunch featuring "Sallie’s Seafood Spaghetti" with "Yondah Black-Eyed Pea Soup"; or a dinner of "Grilled Fresh Vegetables," "Local Sea Island Country Boil," and "Country Candied Yams with Raisins" all washed gently down by your choice of "Soothing Sassafras Tea," "Ol’ Country Lemonade with Orange," or a homemade wine such as "‘Fuskie Backyard Pear Wine." Such mouth-watering teasers defeat all attempts at resistance.
Read
November 21, 2020A really interesting read. I am always curious about Gullah culture, so was glad to find this book, which artfully mixes together stories about growing up on the Sea Islands with recipes for food, health, and healing traditions. Thanks to Sallie Ann Robinson for sharing her family's history and that of the island people.
June 10, 2019
I loved this cookbook! The author explained every recipe with fascinating stories of her childhood growing up on remote Dafuskie Island many years ago. I love reading about self sufficiency and other cultures from my own.
October 27, 2008
Sallie Ann Robinson Cooks for the Mind, Body, and Spirit
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.
There are many levels on which to appreciate Cooking the Gullah Way. Lovers of exceptionally good food might justifiably desire to simply roam through its pages, pick out favorite recipes, and feast on their findings. Yet the recipes themselves often provide more than satisfying pleasures for the palate simply by virtue of names that reflect Robinson’s coastal heritage sensibilities. Imagine, for example, a filling breakfast of the author’s "Gullah Bacon Corn Muffin" with a side dish of "Sassy Strawberry Preserves"; a lunch featuring "Sallie’s Seafood Spaghetti" with "Yondah Black-Eyed Pea Soup"; or a dinner of "Grilled Fresh Vegetables," "Local Sea Island Country Boil," and "Country Candied Yams with Raisins" all washed gently down by your choice of "Soothing Sassafras Tea," "Ol’ Country Lemonade with Orange," or a homemade wine such as "‘Fuskie Backyard Pear Wine." Such mouth-watering teasers defeat all attempts at resistance.
However: a major special feature in Cooking the Gullah Way is Robinson’s chapter on “Gullah Folk Beliefs and Home Remedies.” As the author writes, “Those times living on Daufuskie without a television or radio to inform us about the weather made us wiser as we learned nature’s ways.”
Chapter sections on “Living with Nature” and “Sea Island Folk Beliefs” offer notes of real interest for students of southern culture and history. Moreover, in these days of economically challenged households, the section on “’Fuskie Old-Fashioned Home Remedies” offers possible alternatives and/or supplements to medicines for the treatments of a variety of ills. Everything from asthma and earaches to high blood pressure and toothaches is covered with a note of caution to first, “learn about any remedy and be aware of the good and bad sides of it.”
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.
by Author-Poet Aberjhani
author of The American Poet Who Went Home Again
and Encyclopedia of the Harlem Renaissance (Facts on File Library of American History)
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.
There are many levels on which to appreciate Cooking the Gullah Way. Lovers of exceptionally good food might justifiably desire to simply roam through its pages, pick out favorite recipes, and feast on their findings. Yet the recipes themselves often provide more than satisfying pleasures for the palate simply by virtue of names that reflect Robinson’s coastal heritage sensibilities. Imagine, for example, a filling breakfast of the author’s "Gullah Bacon Corn Muffin" with a side dish of "Sassy Strawberry Preserves"; a lunch featuring "Sallie’s Seafood Spaghetti" with "Yondah Black-Eyed Pea Soup"; or a dinner of "Grilled Fresh Vegetables," "Local Sea Island Country Boil," and "Country Candied Yams with Raisins" all washed gently down by your choice of "Soothing Sassafras Tea," "Ol’ Country Lemonade with Orange," or a homemade wine such as "‘Fuskie Backyard Pear Wine." Such mouth-watering teasers defeat all attempts at resistance.
However: a major special feature in Cooking the Gullah Way is Robinson’s chapter on “Gullah Folk Beliefs and Home Remedies.” As the author writes, “Those times living on Daufuskie without a television or radio to inform us about the weather made us wiser as we learned nature’s ways.”
Chapter sections on “Living with Nature” and “Sea Island Folk Beliefs” offer notes of real interest for students of southern culture and history. Moreover, in these days of economically challenged households, the section on “’Fuskie Old-Fashioned Home Remedies” offers possible alternatives and/or supplements to medicines for the treatments of a variety of ills. Everything from asthma and earaches to high blood pressure and toothaches is covered with a note of caution to first, “learn about any remedy and be aware of the good and bad sides of it.”
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.
by Author-Poet Aberjhani
author of The American Poet Who Went Home Again
and Encyclopedia of the Harlem Renaissance (Facts on File Library of American History)
April 2, 2013
I've been reading "Cooking the Gullah Way, Morning, Noon, and Night" by Sallie Ann Robinson as research for my historical paranormal novel, which is set in the Gullah Region and features Gullah characters and a Gullah heroine. Gullah is a distinct African-American culture in the coastal and sea-island region of Lower North Carolina, South Carolina, and Upper Georgia. It has its own history, crafts, and language. This particular cookbook (she has written several) has helped me make the food and medicine in my story authentic. Since I love eating, I'll try cooking some of these recipes soon, too!
As a cookbook, "Cooking the Gullah Way" is divided into morning, noon, and evening meals, as well as desserts and drinks (homemade wines and nonalcoholic). These include tasty-sounding dishes like country-fried fish with grits, Yondah black-eyed pea soup, and flounder full of crabmeat. She also writes about home remedies, with natural plants to cure muscle aches and other common complaints. So far, what I have enjoyed most as a reader is Ms. Robinson's stories of her life growing up on Daufuskie Island, South Carolina.
I'm sure I'll update as I try the recipes; I am a big "foodie".
As a cookbook, "Cooking the Gullah Way" is divided into morning, noon, and evening meals, as well as desserts and drinks (homemade wines and nonalcoholic). These include tasty-sounding dishes like country-fried fish with grits, Yondah black-eyed pea soup, and flounder full of crabmeat. She also writes about home remedies, with natural plants to cure muscle aches and other common complaints. So far, what I have enjoyed most as a reader is Ms. Robinson's stories of her life growing up on Daufuskie Island, South Carolina.
I'm sure I'll update as I try the recipes; I am a big "foodie".
July 4, 2013
This was a fun book. It was a blend of the author's young life on one of the east coast barrier islands. As a coastal resident, and one who remembers a simpler life growing up, I could really appreciate this book. Tasty looking recipes, though I didn't try any. The home remedies were interesting, too.
March 7, 2014
Having had a life long love of Lowcountry, and several significant adults in my childhood who were Gullah, and find the Gullah people to be warm and funny and sharing with their love of food and ways to prepare it, I enjoyed this book and read it cover to cover in one sitting, and then went back and read the recipes as my 'bedtime' reading for almost a week.
December 28, 2009
A couple of recipes from this book have been reviewed at www.readhowyouwant.com/blog. The reviewer is a gluten-free eater, so chose recipes that could be made to fit her lifestyle. I like the idea of finding g-free recipes in regular cookbooks! Yum!
Displaying 1 - 8 of 8 reviews