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This clip explains the process in which rice is grown, and harvested.
Food & Drinks
Learn about some interesting ways of preparing South Carolina's culinary favorites!
Video
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An essay called "The Successful Planter," published in 1832, outlined a system of every day life for slaves living on plantations. State law in the 1830s forbade the education of slaves, but many...
Video
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"Saltwater Slaves" brought over from Africa, became highly sought-after, since many of them already had experience growing rice before being brought over to the "New World."
Audio
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Dr. Coclanis describes why rice declined as a “cash crop” in South Carolina, in favor of other exports.
Audio
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Episode
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Walter Edgar begins by noting how Charleston played a crucial role in South Carolina’s economy. Dr. Coclanis then discusses the major exports from South Carolina. In the 18th century,rice was S.C.'s...
Photo
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The Southerner on Pearl Street in Darlington is an example of the beginning of modern drive-in fast food businesses in South Carolina, photographed around 1958. Courtesy of the Darlington County...
Photo
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Fishermen cast surf nets on the Isle of Palms in 1899. Courtesy of the Winthrop University Archives.
Photo
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Oyster boats docked at the Ladies Island Oyster Factory have their ropes neatly coiled, waiting for the next trip to the oyster beds. Beaufort County photograph, Works Progress Administration, 1930s...
Photo
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An important part of South Carolina's economy has been the harvesting of marine life. These shrimp boats belong to an African-American owned cooperative on Hilton Head in the 1970s. Courtesy of the...
Photo
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An African-American seaman waits patiently for the shrimp boat "Mary Pickford" to leave the Beaufort waterfront in the 1930s. Courtesy of the South Caroliniana Library.
Audio
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- Higher Education
“D” is for Duke’s Mayonnaise. Duke’s Mayonnaise is one of the South’s favorite condiments. Around 1917, Eugenia Duke mixed her first batch of mayonnaise in her Greenville home. Unlike similar...
Photo
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African-American workers thresh rice with a flail around 1910, a technique that is probably African in its origins. Lowcountry planters in colonial South Carolina sought out slaves from the Rice Coast...
Photo
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Workers on the Hobcaw Barony plantation around 1900 are "pounding rice the hard way," according to the caption. This pounding system is African in origin. The blows loosen the husks from the rice...
Photo
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Winnowing house on the Mansfield Plantation in Georgetown County. Rice was brought into the upper story of the winnowing house, and was slowly sifted through a hole in the floor. As the heavier...
Photo
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Winnowing rice with a fanner basket near Beaufort, in 1907. The sweet grass baskets now sold as decorative items in Charleston area open air markets were originally essential pieces of home and field...
Photo
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Harvesting rice, using modern methods and a tractor. Photo by Stan Lewis, around 1950. Courtesy of the South Carolina Department of Archives and History.
Photo
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Flooding a rice field at high tide. From Keystone View Company stereograph card, around 1890. Courtesy of the South Caroliniana Library.
Photo
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A stereograph card shows hoeing rice "the old way." Hoe culture was the predominant method of working the soil in traditional agricultural societies, and was only slowly replaced by the use of mule...
Photo
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Plowing rice. Engraving from "Harper's New Monthly Magazine," November 1878. Courtesy of the South Carolina Department of Archives and History.
Photo
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Alice Huger Ravenel Smith painted a number of watercolor scenes of the rice cultivation process in the Lowcountry at the turn of the 20th century. The process had not changed substantially since it...
Video
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Episode
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Ted and Matt Lee begin the debate with their opening remarks. John T. Edge continues the debate with his opening comments.
Video
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Episode
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The discussion continues with recollections of favorite meals for holidays and other times of the year, and of course, the conversation eventually turns to barbecue!
Video
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Episode
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The final segment provides a discussion of the merits of lard, as opposed to vegetable oil, of gazpacho and gaspachi, of new directions for food, of documenting, cataloging, and preserving foods...
Video
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Episode
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Dr. Walter Edgar, John T. Edge, Author and Director of the Southern Foodways Alliance, University of Mississippi, Matt and Ted Lee, award winning cookbook authors will debate "What is Real Southern...
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