DocumentAudio transcript for Albert and Nora Wood
Foodways | Digital Traditions
Foodways are one of the most prevalant community-based art forms in the South. South Carolina history is strongly rooted in agriculture and food has long been an important aspect of economic and social life. From large rice plantations in the Lowcountry to family farms tucked in the hillsides of the Piedmont, food preparation was a large part of daily life. Parents taught children how to prepare vegetables and dress hogs. Different ethnic groups brought recipe variations with them when they settled throughout the state. Germans in the Midlands, French influences on the coast, and Scots-Irish in the Piedmont. More important, recipes synthesized African and Native American influences to create a wholly unique environment.
Content is provided by McKissick Museum, University of South Carolina.
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PhotoResidents of Parksville, S.C. (McCormick County). Family traditions include barbeque and hashmaking, farming, home remedies, hunting, and haints (ghosts). Mr. Wood was also an accomplished split-oak...
AudioAlbert and Nora Wood on almanac lore.
AudioAlbert Wood and Nora Wood on barbecue sauce.
AudioAlbert and Nora Wood on beef hash.
PhotoBrunswick, Georgia or Brunswick County, Virginia - who had the first Brunswick stew? One of six roadside historical markers going into Brunswick County, VA boldly makes the claim for Virginia. The...
DocumentVideo transcripts for: International Brunswick Stew Cookoff Sproul Family Reunion The Hicks Family Virginia Brunswick Stew
AudioAlbert and Nora Wood on canning.
VideoChicken Bog is the featured dish at the Galivant’s Ferry, SC, Stump Meeting.
AudioAlbert and Nora Wood on cooking squirrel.