cuisine

Charleston, South Carolina’s John Martin Taylor is a culinary historian and cookbook author. His first book, Hoppin' John's Lowcountry Cooking, has been continuously in print for thirty years, and his writing has appeared in publications including the New York Times, Washington Post, and Gastronomica.With the release of his latest book, Charleston to Phnom Penh - A Cook's Journal, he joins us for a conversation about his career, his travels, and, of course, food.

My mother decided to be modern in cooking and discovered premade stuffing mixes. The bread based one had herbs in it and that’s what I grew up having at Thanksgiving and Christmas.

My mother decided to be modern in cooking and discovered premade stuffing mixes. The bread based one had herbs in it and that’s what I grew up having at Thanksgiving and Christmas.

Carolina aromatic rice should be kept in the freezer – along with South Carolina corn meal, grits, and other locally sourced items that make mealtime so pleasurable.

Carolina aromatic rice should be kept in the freezer – along with South Carolina corn meal, grits, and other locally sourced items that make mealtime so pleasurable.

For some peculiar reason, I’d never heard of corn bread in buttermilk for lunch until we went to a laundromat in Atlanta next to an old-fashioned drug store and sat next to a gentleman who ordered that.

For some peculiar reason, I’d never heard of corn bread in buttermilk for lunch until we went to a laundromat in Atlanta next to an old-fashioned drug store and sat next to a gentleman who ordered that.

Most southerners make corn bread in cast iron skillets as the crust you get is superior.

Most southerners make corn bread in cast iron skillets as the crust you get is superior.

Next month, our next guest’s organization will celebrate the 17th edition of its annual food and wine festival, bringing more than 100 events to locations throughout the Lowcountry. And an annual economic impact exceeding $25 million. Mike Switzer interviews Alyssa Maute Smith, executive director of the Charleston Wine and Food Festival, coming March 1-5.