Cooking the Gullah Way, Morning, Noon, and Night

By Sallie Ann Robinson

Foreword by Jessica B. Harris

176 pp., 7 x 9, 14 illus., index

  • Paperback ISBN: 978-0-8078-5843-1
    Published: October 2007
  • eBook ISBN: 978-0-8078-8964-0
    Published: November 2009

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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 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.

About the Author

Sallie Ann Robinson is author of Gullah Home Cooking the Daufuskie Way. She now makes her home in Savannah, Georgia.


For more information about Sallie Ann Robinson, visit the Author Page.

Reviews

"Sallie Ann Robinson cooks slow and local--and from the heart."--Damon Lee Fowler, Garden & Gun

"Echoes the same reverent note as her much-praised first [book]."--Charleston

"Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients."--Staten Island Advance

"Cooking the Gullah Way is a last glimpse of a fading culture."--Gastronomica

“[Robinson] combines a memoir of growing up with her nine siblings [on Daufuskie Island] and down-to-earth recipes to cover each meal of the day. Most of her remembrances involve chores and the fertile life of the island, though she includes a fine chapter on 'Folk Beliefs and Home Remedies.'. . . As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood.”--Publishers Weekly

"Cooking the Gullah Way follows the rhythm of a typical day on Daufuskie Island. . . . The book immerses the reader in this culture through Robinson's personal stories and family recipes."--Raleigh News & Observer