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CUISINES OF THE LOWCOUNTRY
AND CARIBBEAN
A CONFERENCE
Co-hosted by
JOHNSON & WALES UNIVERSITY
Charleston Campus
&
The Program in the Carolina Lowcountry
& the Atlantic World
THE COLLEGE OF CHARLESTON
with the support of
The Wachovia Distinguished Lecture Series on the
Carolina Lowcountry and Atlantic World
March 20-23, 2003
Charleston, South Carolina
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CUISINES OF THE LOWCOUNTRY
AND CARIBBEAN
CONFERENCE STATEMENT OF PURPOSE:
Two regions blessed by an abundance of seafood, founded on agriculture,
built by African-American slavery, connected by trade, gave rise to distinct
foodways sharing certain ingredients. What common stories do the regions
tell? How did the distinctive features of each region’s patterns of food
cultivation, acquisition, preparation, and consumption develop? What part
does food play in regional identity? How are their characteristic foods produced
and prepared? How have their food legacies spread? What are Lowcountry
and West Indian cuisines in the 21st century? This gathering of food historians,
chefs, cook-book authors, makers of traditional and regional foods, and foodies
will feature panels, tastings, demonstrations, and keynote lectures by experts
in island cuisine and Lowcountry cooking. Historians of rice culture,
the rum trade, Cuban cookery, soul food, and Geechee traditions will give
papers, panel presentations, and demonstrations. Charleston’s finest chefs
will prepare dishes at a reception at the historic William Aiken House and
a southern breakfast at Johnson & Wales University. Middleton Place
Plantation will host a four hog pit barbecue—two prepared West Indian style
and two Carolina style. There will be tastings of historic Madeiras
and rare rums, demonstrations of grits cookery, and presentations on the
latest products by regional food companies.
PROGRAM COMMITTEE:
Jeffrey Pilcher, Department of History, The Citadel,
Program Chair
Jane Aldrich, CLAW Program Office Manager, The College
of Charleston
Rosemary Brana-Shute, Department of History, The College
of Charleston
Nathalie Dupree, Author, Chair of Conference Sponsorships
Simon Lewis, Department of English, The College of Charleston
Robert Lukey, Chair of Arts and Sciences, Johnson &
Wales University, Chair of Events
David S. Shields, Department of English, The Citadel,
CLAW Director
Marion Sullivan, Author, Chef and Restaurant Guide for
the Conference
Thanks to John Martin Taylor, Damon Fowler, Cindy Parker, Paige Crone, and
D. J. Tucker.
HOSTS:
JOHNSON & WALES UNIVERSITY (Charleston Campus)
Johnson & Wales University is a world-class university, where students
have an opportunity to pursue career education in business, hospitality, culinary
arts, or technology. Scores of majors and degree programs are offered at
the undergraduate, graduate and doctoral level. The Charleston campus is
one of five domestic campuses in the United States: Providence, Rhode Island;
Charleston, South Carolina; Norfolk, Virginia; North Miami, Florida; and
Denver, Colorado. While both the culinary arts and baking & pastry programs
started as largely hands-on experiental learning concepts, these curricula
have evolved to now include important academic components tracing the cultural
history and the development of various cuisines. Academic courses offered
by the Department of Arts & Sciences include Culture & Food and Food
in Film & Literature.
PROGRAM IN THE CAROLINA LOWCOUNTRY & THE ATLANTIC WORLD
(CLAW): The CLAW program is a keystone initiative in the College of Charleston’s
ongoing effort to internationalize and broaden its curriculum. The Program
was designed to take advantage of Charleston as a location and to sponsor
research and intellectual activities devoted to exploring the Carolina Lowcountry
and its relations with the broader Atlantic World. It examines the
region in its formative period and in its subsequent development. CLAW
hopes to move beyond the tight confines of regional or area studies to an
understanding of the interactivity among sub-regions, regions, nations, and
areas.
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Sponsorships:
Middleton Place Plantation
The William Aiken House
Patrick Properties. Thank you, Randall Goldman
Wine courtesy of Biltmore Estate Winery
www.biltmorewine.com
Conference Poster
Jonathan Green, Red Tomatoes, 1992
Oil on Canvas 16” x 20”, Private Collection
Jonathan Green Studios, Inc.
316 Morgan Road
Naples, FL 34114-2562
Supporting the Middleton Place Barbecue
Vanns Spices Ltd.
www.vannsspices.com
Founded by Ann Wilder in Baltimore, MD in 1981, Vanns was the product of
a frustrated hobby cook who loved Indian cuisine but could not readily find
the high quality spice blend needed to make Tandoori. So, she created it.
In the process, she discovered the best spice growers in the world and developed
a thriving business that offers more than 300 of the richest, purest and freshest
herbs and spices that you can taste.
Supporting the William Aiken House Reception
Sugar in the Raw®
www.sugarintheraw.com
Sugar In The Raw® is a natural, unrefined sugar made from sugar cane
grown in Maui. Juice is extracted from the sugar cane, and then crystallized
through evaporation. These crystals are rinsed with a very small amount of
water to remove just enough stickiness to make the product free flowing. This
turbinado sugar is packed and marketed it as Sugar In The Raw.
Product Sample Bags & Culinary Tour
Amanda Dew Manning & Associates, Inc.
Carolina Food Pros, P.O. Box 22286, Charleston, SC 29413-2286
Wachovia Distinguished Lecture Series on the Carolina Lowcountry
and Atlantic World
Transportation and Tour Services to Middleton Place
Gullah Tours, 843-763-7551, www.gullahtours.com
Sites & Insights Tours, 843-762-0051, www.sitesandinsightstours.com
Taylored Tours, 843-763-5747, www.toursofcharleston.com
Charleston Tours, 843-571-0049, www.charlestonliving.com/charlteston-tours
Tour Charleston, LLC, 843-723-1670, www.tourcharleston.com
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ROSTER OF CHEFS
William Aiken House Reception
Vinzenz Aschbacher, Charleston Grill, Pastry
Donald Barickman, Magnolias
Robert Carter, Peninsula Grill
Marc Collins, Circa 1886
Craig Deihl, Cypress
Frank Lee, Slightly North of Broad
Fred Neuville, Coast Bar & Grill
Louis Osteen, Louis’s
Peyton Smith, Fish
Ambrosia Bread and Pastries
Caribbean and Lowcountry Buffet Lunch
Karl Stybe
Robin Schmitz
Alina Bracciale Barreto
Marie Hummel
Middleton Place Barbecue
Caribbean BBQ:
Chris Lilly
Rocky Danner
Lowcountry BBQ:
Jimmy Hagood
A Southern Breakfast
Marc Collins, Circa 1886
Mimi Duffy, Mimi’s
Casey Glowacki, Five Loaves Cafe
Frank McMahon, Hanks Seafood Restaurant
Robert Stehling, Hominy Grill
Mark Timms, Tristan
Johnson and Wales Bakeshops
Refreshments for Breaks donated by
Krispy Kreme Doughnuts
Boyd Coffee
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CONFERENCE PROGRAM
Lightsey Conference Center,
College of Charleston
2nd Floor
THURSDAY MARCH 20, 2003
PRE-CONFERENCE CULINARY TOUR
10:00-12:00
For interested visitors to Charleston, Amanda Dew Manning will lead a tour
of significant sites of the city’s culinary history and current scene. Please
reserve a place on this tour by indicating your wish to participate in an
e-mail message to adm@carolinafoodpros.com. A nominal fee will be charged.
Meet at the ground floor entrance to the Lightsey Center at 10:00 am.
REGISTRATION, 2nd floor Lightsey Center
11:00-1:00 pm
INTRODUCTION & WELCOME
Lee Higdon, President, College of Charleston
1:00-1:20 pm
Stephen D. Parker, President, Johnson & Wales University
Room 228
SESSION #1: INTRODUCTORY PANEL
1:20-2:00 pm
Why Study Coastal Cuisine with the Food of the Caribbean?
Room 228
Jeffrey Pilcher, The Citadel
Robert Lukey, Johnson & Wales
Rosemary Brana-Shute, College of Charleston
David S. Shields, The Citadel
SESSION#2: KEYNOTE PRESENTATIONS
2:00-3:30 pm
Wachovia Speakers Fund presents
Room
228
Jessica Harris, “Atlantic Rim Cookery”
John Martin Taylor, “Lowcountry Cooking”
REFRESHMENT BREAK
3:30-4:00 pm
SESSION#3: TALKS
A. Literature and Cookery
4:00-5:30 pm
Doris Witt, University of Iowa, “Soul Food”
Room 217
Becky Lewis, University of South Carolina, “Narratives of Carolina Food”
Maria Claudia Andre, Hope College, “Food and Caribbean Women”
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B. Nutrition & History
Room 228W
Frederick Smith, Western Michigan University, “Archaeology and the Diet
of Barbados”
Robert Dirks, Illinois State University, “Comparisons of Caribbean and Southern
Nutrition”
Tim Garvey, Medical University of South Carolina, “The Fat Gene”
Ken Kiple, Bowling Green State University, “Comparative Slave Nutrition”
C. Seafood: The Real Story
Room 228E
Donna Florio, Associate Editor, Southern Living
Dan Long, Crosby’s Seafood
George Albers, Lowcountry Shrimp Boat Owner
Frank Lee, Chef, Slightly North of Broad
RECEPTION & PARTY
7:00-9:00 pm
The Historic William Aiken House, 456 King Street
Sponsored by Sugar in the Raw® featuring rice dishes and southern sweets.
Tasting of Biltmore Estate Wines
CHEFS:
Vinzenz Aschbacher, Charleston Grill, Pastry
Donald Barickman, Magnolias
Robert Carter, Peninsula Grill
Marc Collins, Circa 1886
Craig Deihl, Cypress
Frank Lee, Slightly North of Broad
Fred Neuville, Coast Bar & Grill
Louis Osteen, Louis’s
Peyton Smith, Fish
Ambrosia Bread and Pastries
MARCH 21, 2003 FRIDAY
Lightsey Conference Center
2nd Floor
SESSIONS #4
8:00-9:30 am
A. Rice: A Panel in honor of Karen Hess
Room 228
Judith Carney, UCLA, “African Rice in the Lowcountry”
Donald Barickman, Chef, Magnolias, “Reintroducing Carolina Rice to Lowcountry
Cookery”
Randy Sparks, Tulane University, “The Emergence of Afro-Atlantic Foodways”
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B. Circum-Atlantic Foodways
8:00-9:30 am
Richard Wilk, Indiana University, “Belizian Cuisine”
Room
217
John Rashford, College of Charleston, “Ackee and Cultural Identity in Jamaica."
Jeff Allen, College of Charleston, “Historiography of the Columbian Exchange”
Rebekah Pite, University of Michigan “Home Economics in the Atlantic World”
COFFEE BREAK
9:30-9:45
am
SESSION #5
9:45-11:15 am
A. Food & Identity—The Lowcountry
Room 228
Marcie Ferris, George Washington University, “Food and Jewish Identity in
the Lowcountry”
Sallie Colman, Author, “Eating & Living on Daufuskie Island”
Toni Tipton-Martin, Author, “Black and White Women in the Colonial Lowcountry
Kitchen”
Corrie E. Norman and Student Researchers, Converse College, "Nostalgia for
Origins in a Fast Food Culture: Young Women, Food, and Memory in the Contemporary
South"
B. Food & Identity—Cuba
Room 217
José “Tito” Argamasilla, Bacardí, “Cuban Cuisine in the Golden
Age”
Juan Barretto, Johnson & Wales University, “The World of Cuban Cookery”
Marie Hummel, Anthropologist, “Cuban Cooking Now”
TRANSPORTATION TO JOHNSON & WALES
11:30 am
LUNCH AT JOHNSON & WALES
11:45-1:45
pm
Lowcountry or the West Indian buffets
Dining Room
Karl Stybe, Johnson & Wales
Robin Schmitz, Johnson & Wales
Alina Bracciale Barreto, Johnson & Wales
Marie Hummel, Johnson & Wales
SESSION #6
2:00-3:30 pm
A. Supplying the Lowcountry Table
Room 302
Glenn Roberts “Anson Mills”
Andrea Limehouse, Limehouse Produce
Dan Kennerty, Rackety Hall Plantation
Celeste Albers, The Green Grocer
Campbell Coxe, Carolina Rice Plantation
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B. Beverages
2:00-3:30 pm
David Armitage, Columbia University, “Vines for Carolina:
Room 308
John Locke’s Agricultural Espionage”
Robert Stockton, College of Charleston, “Charleston—A Madeira Town”
Anthony Maingot, Florida International University, “Caribbean Rums”
C. Tasting of Vintage Madeiras
2:00-3:00 pm
Mannie Berk
Room 326
D. Tasting of Bacardi Rums
2:00-3:00 pm
Jose “Tito” Argamasilla
Room 324
SESSION #7 DEMONSTRATIONS
3:30-4:30 pm
A. Tasting of Vintage Madeiras
Mannie Berk
Room 326
B. Tasting of Bacardi Rums
José “Tito” Argamasilla
Room 324
C. Contemporary Caribbean Cooking
Marie Hummel, Chef & Consultant to Johnson & Wales
Lab C
D. Sugar Pulling and Confection
Jeff Alexander, Chef Instructor, Johnson & Wales
Bakeshop
II
E. Biscuits and Plantains
Christian Finck, Chef Instructor, Johnson & Wales
Bakeshop
III
Kate Almond, Brenda’s
Teneika Eve, Johnson & Wales
SESSION #8 KEYNOTE ADDRESS
4:30-5:30 pm
Wachovia Speakers Fund presents
Dining
Room
Sidney Mintz, The Johns Hopkins University, “Caribbean Food”
TRANSPORT TO LIGHTSEY CENTER
5:45 pm
Bus pick-up will be on Amherst Street near the intersection with East Bay
Street.
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MIDDLETON PLANTATION BARBECUE
7:00-9:30
pm
Transportation leaves at 6:30 in front of Lightsey Center
Pit roasted hogs in the Carolina & Island styles (Jerked & Lechón
de Navidad).
Carolina style: Jimmy Hagood Island styles: Chris
Lilly & Rocky Danner
Free Access to the greatest 18th-century landscape garden in North America.
Wine provided by Biltmore House Winery. Spices by Vanns Spices.
SATURDAY MARCH 22, 2003
Demonstration Kitchens
Johnson & Wales Campus
Transport from Lightsey Center to Johnson & Wales
7:30 am
SOUTHERN BREAKFAST
8:00-10:00 am
Charleston Chefs
Dining Room
Marc Collins, Circa 1886
Mimi Duffy, Mimi’s
Casey Glowacki, Five Loaves Cafe
Frank McMahon, Hanks Seafood Restaurant
Robert Stehling, Hominy Grill
Mark Timms, Tristan
Johnson and Wales Bakeshops
SESSION #9
10:00-11:00 am
A. Conversation with the Filmmaker
Room
308
Stan Woodward, Making of Film “Puddin’ Pot”
B. Contemporary Caribbean Cooking
Lab C
Marie Hummel, Chef & Consultant to Johnson & Wales
C. Sugar Pulling and Confection
Bakeshop
II
Jeff Alexander, Chef Instructor, Johnson & Wales
D. Biscuits and Plantains
Bakeshop III
Carl Calvert, Chef Instructor, Johnson & Wales
Mary-Francis Kennedy, Chef Calvert’s Great Aunt
Teneika Eve, Johnson & Wales
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SESSION #10
11:00-12:00
A. Grits Demonstrations
Room 206
Glenn Roberts
John Martin Taylor
B. Lowcountry Iron Chefs
Media Lab
C. Caribbean Iron Chefs
Stocks & Sauces
TRANSPORT TO LIGHTSEY CENTER
12:15
FREE PERIOD FOR LUNCH
12:15-2:00
pm
SESSION #11 PANELS
2:00-3:30 pm
A. Cookbooks
Room 228
Donna Pierce, Chicago Tribune, ‘Plantation Cookbooks’
Jan Longone, University of Michigan, “Early Carolina Cookbooks”
Nathalie Dupree, “The Palete of the South”
B. Is it Authentic? Reality & Fantasy in Regional
Cookery Room 217
Steve Dowdney, Rockland Plantations Products
Nita Dixon, Nita’s Place Savannah
John Martin Taylor, Author
Robert Lukey, Johnston & Wales, Moderator
SESSION #12 ROUNDTABLE
3:30-4:30 pm
The State of Southern Cooking: Editors & Writers Comment
Room 228
Susan Puckett, Atlanta Journal Constitution
Linda Gastenheimer, Miami Herald
Dan Huntley, Charlotte Observer
Donna Florio, Southern Living
Jonell Nash, Essence
SESSION #13 KEYOTE ADDRESS
4:30-5:45 pm
Wachovia Speakers Fund presents
Room 228
The Future of Lowcountry Foodways
Damon Fowler, Author
Dori Sanders, Author
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PLENARY SPEAKERS
JESSICA B. HARRIS is a culinary historian,
lecturer, radio host for the series “food and blues,” and the author
of seven acclaimed cookbooks documenting the foods and foodways of the African
diaspora: Hot Stuff: A Cookbook in Praise of the Piquant, Iron Pots
and Wooden Spoons: Africa's Gifts to New World Cooking, Sky Juice and
Flying Fish: Traditional Caribbean Cooking, Tasting Brazil: Regional
Recipes and Reminiscences, The Welcome Table: African American Heritage
Cooking, A Kwanzaa Keepsake, The Africa Cookbook: Tastes of a Continent.
Her newest work concerns the foodways of the Atlantic world, Beyond Gumbo:
Creole Fusion Food from the Atlantic Rim. Jessica lives in New York City.
JOHN MARTIN TAYLOR chronicles the cuisine
of the Lowcountry. Historian, raconteur, proprietor of “Hoppin’ John’s” food
products, he has authored four cookbooks: Hoppin' John's Lowcountry Cooking,
The New Southern Cook, Hoppin' John's Charleston, Beaufort
& Savannah: Dining at Home in the Lowcountry, and The Fearless
Frying Cookbook. Much quoted in the media, and a frequent contributor
to the principle magazines of American cuisines, John Martin Taylor maintains
the culinary website www.hoppinjohns.com. He lives in Charleston.
SIDNEY W. MINTZ is the William L. Straus
Jr. Professor Emeritus of the Department of Anthtropology of the Johns Hopkins
University. A commentator on the history and culture of the Caribbean
with immense range, he will be known to attendees of this conference for two
landmark works: Sweetness and Power: The Place of Sugar in Modern History,
and Tasting Food, Tasting Freedom : Excursions into Eating, Power, and
the Past.
DAMON LEE FOWLER documents the foodways
of the Georgia Lowcountry. A resident of Savannah, he has written several
standard works on southern and coastal cookery: Damon Lee Fowler’s
New Southern Kitchen, Fried Chicken, Classic Southern Cooking,
and Beans, Greens and Sweet Georgia Peaches. His edition of Annabella
P. Hill’s compendium of 19th-century cookery is one of the great historical
resources in traditional southern cuisine.
DORI SANDERS is a novelist, a memoirist,
and the literary preservationist of the life of her Carolina community.
Author of the acclaimed Clover and Her Own Place, she has long
appreciated the central place of food in the world she treats. She has
written a more-than-cookbook in Dori Sanders' Country Cooking: Recipes
and Stories from the Family Farm Stand.
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LITERARY COMMENT ON FOOD
William Gilmore Simms,
The Golden Christmas (1852):
I suppose
there is hardly any need to describe a bachelor's breakfast.
Ours was not a bad one. Coffee and waffles, sardines and boiled eggs,
--tosay nothing of a bottle of Sauterne . . . .
Paule Marshall,
Brown Girl, Brownstones (1959):
As the late summer sunset
flamed above the brownstones Suggie Skeete
prepared her meal of cuckoo. In the solemn pose of a priest
preparing the sacrament, she stood at the stove in the cramped kitchen,
slowly pouring yellow corn meal into a pot of simmering okra and water.
Then with a wooden spatula she blended the meal and okra water,
adding more water as the meal thickened. Soon steam flew up in little puffs
from the turning meal, and her stroke quickened until perspiration broke
in bright nodes on her brow and the flesh under her arm shuddered.
When the corn meal was done she lopped it into a bowl lined with butter
and slapped the bowl between her hands until the cuckoo--smooth and glistening
with butter, studded pink and green from the okra, with steam rising from
its
dome--resembled a small speckled sun. Over this she poured a thin gravy
of flaked, salt codfish.
Jamaica Kincaid,
Annie John (1983)
Before returning, they would harvest some food for the family to eat in
the coming week: plantains, green figs, grapefruit, limes, lemons, coffee
beans, cocoa beans, almonds, nutmegs, cloves, dasheen, cassavas, all
depending on what was ripe to be harvested.
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Carolina Lowcountry & Atlantic
CONNECTIONS
Newsletter CLAW
VI, Number 2 (SPRING 2003)
Planning for the Future:
At a recent meeting of interested parties we sketched out a possible line-up
of future conferences and seminars that might cover the Atlantic dimensions
of subjects ranging from Irish nationalism and German-Jewish emigration, to
the links between African and African-American nationalism. We have already
begun more detailed discussion of a series of mini-conferences on the circulation
of religious thinking around the Atlantic, to cover the Christian concept
of sainthood, the Jewish transatlantic diaspora, and the syncretism of African
religions transplanted to the Americas and Caribbean. We are also looking
at the possibility of a conference or even series of conferences on port cities,
possibly taking advantage of the College's connection with the Instituto Filosofica
in Havana. 2007 marks the bicentennial of the abolition of the slave trade
in the British Empire; a conference marking that anniversary and coinciding
with the opening of the City of Charleston's Museum of African American History
ought to draw an extremely impressive line-up of scholars from around the
world.
Vernon Burton New CLAW Executive Director:
Long-time friend of the Claw Program, Vernon Burton, has been named Executive
Director beginning in 2003. His task will to be provide vision and conceptual
direction for program activities as Jack Greene did during his tenure in
that post. A graduate of Furman University, Vernon Burton received his Ph.D.
in American History from Princeton University in 1976. He is Professor of
History and Sociology at the University of Illinois and is also a Senior Research
Scientist at the National Center for Supercomputing Applications where he
heads the Initiative for Humanities and Social Sciences. He is an affiliate
of the Afro-American Studies and Research Program and a member of the Campus
Honors Program. Burton is the author of more than a hundred articles and
the author or editor of seven books (one of which is on cd-rom), including
In My Father's House Are Many Mansions: Family and Community in Edgefield,
South Carolina (Pulitzer nominee). Recognized for his teaching, he was selected
nationwide as the 1999 U.S. Research and Doctoral University Professor of
the Year (presented by the Carnegie Foundation for the Advancement of Teaching
and by the Council for Advancement and Support of Education). Within the
university he has won teaching awards at every level and was designated one
of the first three University Distinguished Teacher/Scholars. He is the recipient
of the 2001-2002 Graduate College Outstanding Mentor Award. Burton's research
and teaching interests include the American South, especially race relations,
family, community, politics, religion, and the intersection of humanities
and social sciences. He has served as
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president of the Agricultural History Society. His many honors include fellowships
at the Woodrow Wilson International Center for Scholars and the National Humanities
Center.
CLAW Welcomes Two New Faculty Members
The 2002-2003 academic year brought two new affiliates to CLAW, both from
the history department : David Gleeson took his Ph.D. from Mississippi State
University and specializes in the American South, Modern Ireland, and Urban
and Immigration Studies. W. Scott Poole took his Ph.D. from the University
of Mississippi and also specializes in U. S. Southern History, with
a particular interest in South Carolina.
Southern Intellectual History Circle Meeting,
February 2004
Vernon Burton, with the assistance of Professors Gleeson and Poole, will
serve as host of the Southern Intellectual History Circle Meeting over the
last weekend of February, 2004. A gathering of scholars devoted to exploring
facets of southern thought and its cultural ramifications, the SIHC selects
a topic to explore at each gathering. Next year’s topic will be selected
by Professor Burton later this spring.
Vincent Carretta speaks on early African-American
writers
Famous in historical circles for his discovery that the famous black memoirist,
Olaudah Equiano, was born in South Carolina and not West Africa, and for his
painstaking reconstruction of the worlds of the writers of the early Black
Atlantic, Vincent Carretta of the University of Maryland spoke at a public
lecture, sponsored by CLAW, on February 20, 2003, entitled “Sons of South
Carolina?” In his talk, he reflected on several African-American writers who
resided at times in South Carolina, and how commerce, desire, and politics
moved them throughout the Atlantic World. In a faculty symposium on
February 21, Carretta discussed the foremost African-American literary prodigy
of the late 18th century, Francis Williams of Jamaica, and how this black
savant figured in debates over African intelligence at the end of the Enlightenment.
Nina M. Scott: “Chocolate, Chilis, and Fertile
Sows”
On Tuesday, March 18, 2003, Prof. Nina M. Scott, Professor of Spanish American
Literature at the University of Massachusetts at Amherst, will lecture on
the earliest food exchanges between the Amerindians and Spaniards in Mexico
and Peru, treating commentaries by Bernal Díaz, Sahagún, el
Inca Garcilaso. The talk will chronicle the introduction into South
America of products from Europe, the Caribbean, and Mexico, resulting in culinary
and linguistic hybridity. CLAW is hosting the reception for Professor Scott
after her lecture which is being sponsored by the Hispanic Literature Department.
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LOCATIONS: HOW TO GET WHERE
Lightsey Conference Center
Located contiguous to the Westin Francis Marion on the corner of King Street
and Calhoun Street in downtown Charleston, the Lightsey Center’s meeting rooms
are located on the second floor. Maintained by the College of Charleston,
the Center is located on the perimeter of the campus. Parking is available
a half block west on King Street.
The William Aiken House
This historic house, site of the Thursday evening reception, is located
on 446 King Street. Maintained by Patrick Properties, this large townhouse
was built in 1807, with expansions in the 1830s and 1880s. It is approximately
five blocks west of the Westin Francis Marion. (Turn left after exiting
the front door of the hotel.)
Charleston Campus, Johnson & Wales University
Housed in the five story brick “Port City Center,” the classrooms of Johnson
& Wales University are located at 701 East Bay Street. East Bay
is the principle east-west thoroughfare in the city paralleling the Cooper
River. By car, from the Lightsey Center entrance go left on Calhoun
to East Bay, turn left on East Bay and travel until you are almost under the
Cooper River Bridge. It will be on your left.
Middleton Place Plantation
From downtown Charleston by car: take U.S. Highway 17 South across the Ashley
River Bridge and stay in the right lane. Take the Highway 61 North exit just
after the bridge. Follow Highway 61 North (Ashley River Road) for approximately
14 miles. Middleton Place will be on the right (1/2 mile after the Inn at
Middleton Place). Estimated travel time: 30-40 minutes
Westin Francis Marion Hotel
387 King Street, Charleston, SC 29403, 843-722-0600 or 877-756-2121
From Charleston International Airport by car: Exit airport on International
Drive and Follow signs for I-526 to Mt. Pleasant. From I-526 follow signs
for I-26 East to Charleston. Follow I-26 all the way into downtown Charleston.
I-26 ends and will merge with Hwy 17 South. Look for the sign for the King
Street exit in the far right lane. Continue in the right lane and follow signs
to King Street. This will make a sharp curve to the right and come to a stop
sign. At the stop sign turn right, this is King Street. The Francis Marion
Hotel is approximately ½ mile on the right.
The Holiday Inn Historic District
125 Calhoun Street, Charleston, SC 29401, 843-805-7900 or 877-805-7900
One block North of the Lightsey Center on Calhoun.
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