The site stands near the entrance to Skidaway Island, on the end of modern-day Skidaway Road. The Wormsloe (or Wormslow) Plantation, now known as the Wormsloe State Historic Site, was started by an English colonist named Noble Jones. EST.Wormsloe and Gullah-Geechee Foodways Wormsloe History MENU | ABOUT TERMS | SHIPPING BROOKLYN, NY. University of North Carolina Press / April 07, 2003Ġ.52" H x 8.88" L x 6.96" W (0.69 lbs) 192 pages MENU | ABOUT | TERMS | SHIPPING BROOKLYN, NY. "Sallie Ann Robinson cooks slow and local-from the heart." - Damon Lee Fowler, Garden & Gun So you better come on in her kitchen and experience the seasonings and flavors of the traditional and new Daufuskie Island offered up by a native daughter." - Vertamae Grosvenor "With this collection of recipes, stories, and personal reminiscences, Sallie Ann has cooked up a big pot of steaming low-country gumbo. She has also appeared on the Food Network, the Travel Channel, and Georgia Public Broadcasting. Her life and work have been showcased in National Geographic, Southern Living, Bon Appetit, Garden & Gun, and The South Magazine, among other publications. She is a sixth-generation Gullah born on Daufuskie Island in South Carolina and has dedicated herself to chronicling and sharing Gullah recipes, dialect, and folklore. Sallie Ann Robinson is the author of Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites and Cooking the Gullah Way, Morning, Noon, and Night and coauthor of Daufuskie Island. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own. Here are my family's recipes, writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there. If there's one thing we learned coming up on Daufuskie, remembers Sallie Ann Robinson, it's the importance of good, home-cooked food.
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