Slow Food Columbia is one of 200+ Slow Food USA chapters, located in Columbia, South Carolina. Our mission is to support the movement behind GOOD, CLEAN and FAIR foodways in the Midlands and beyond. Our convivium hosts workshops, potlucks and other events throughout the year to celebrate local + seasonal flavors; to showcase the culinary talents of our region's chefs, farmers, + artisan producers; to strengthen connections between members of our local food community; and to educate the public about the importance of knowing where your food comes from.

Wednesday, September 26, 2012

John Martin Taylor talks SC food at RCPL on Oct. 14, 2012

John Martin Taylor will be at Richland County Library, October 14, 2012 (Sunday). Great story focusing on SC food, Hoppin John and David Shields! (Did you see that great piece by David Shields in the Oct./Nov. 2012 issue of The Local Palate, with the breakout piece on Anson Mills? Very cool.)

Do consider attending. Should be great.

From The State:
Posted on Wednesday, Sep. 19, 2012

Food historian preserves Lowcountry cooking recipes

John Martin Taylor’s unlikely transformation into cookbook author and Lowcountry cuisine historian began in 1984 in, of all places, Newport, R.I., where he found himself combing through a pile of household items discarded on a sidewalk. From the trash, Taylor plucked “Old Receipts from Old St. Johns,” a cookbook with a hand-sewn cover and old plantation photographs pasted into it. It was probably assembled around 1919.
Although no author was listed, “Old Receipts” was written by Anne Sinkler Fishburne, whose family, like many prominent South Carolinians, probably vacationed in Newport. Their country residence, however, was the Belvidere Plantation, on a piece of property located near Taylor’s childhood home in Orangeburg. The plantation’s land now sits at the bottom of Lake Marion, a massive body of water created in 1941 as part of a dam project to bring hydroelectricity to the rural South. Fishburne apparently wanted to preserve a small slice of antebellum cooking before the long-promised floodwaters washed away all recorded evidence.

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