Fare #3 Charelston
Fare #3 Charelston
The legacy of the Gullah Geechee people, descendants of enslaved West Africans whose cuisine helped to shape Charleston
The rescue and revival of the legendary Jimmy Red Corn and other heritage crops such as the Bradford watermelon and Carolina Gold Rice
Soul food at Bertha's Kitchen, a North Charleston institution where Bertha's three daughters carry on her classic dishes
Colonial rice waffles fired in a clay oven on a 300-year-old waffle iron
A conversation with Sean Brock, the innovative chef using heirloom ingredients to chart the path for modern Southern gastronomy
22 articles, interviews and essays, 122 full-colour photographs, 196 pages
170mm x 240 mm, lithographically printed on Arctic Matt and Cyclus Offset stock; perfect bound