Shop Notes:
A very comprehensive book that connects the old world staple crop that built the richness of the old South with a new world recognition and appreciation of all of the immigrant communities that have made Southern cuisine so diverse, evocative, and delicious. Mr. Twitty does an excellent job following the arc of rice and recipe development in the South, but I'm personally excited to explore the West African rice dishes in the Deep Origins chapter.
From the Publisher:
Among the staple foods most welcomed on southern tablesand on tables around the worldrice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.
