anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there s charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: what are we drinking? beer? we drinking harder stuff? what s going on? sean: i usually go with a budweiser and a jagermeister. anthony: budweiser and a jagermeister? so any notion of going local right out the window. sean: yeah. bartender: two jagers? anthony: uh, yeah, two jagers. yeah. cheers. good to see you again, man. sean: cheers, man. the first one s never good. the first one is never good. but it gets easier after the first one. anthony: so, look, um, this is no
traditions his ancestors passed down to him. b.j.: so this is, um, some local blue crab, fresh in season. this is a play on some garlic crabs, but this is shrimp butter instead of garlic butter, and then you have that play of, you know, the french influence into the cuisine right here. anthony: the flavors and textures and food ways of west africa are all over southern cooking. and there are few better places to see how short the line between there and here than gullah culture. anthony: i m really enjoying this, i got to tell you. sean: this is so delicious. ashley: oh my goodness. anthony: how african is traditional gullah cooking? ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. sean: if you look at the history of american food and you ll you ll quickly see that this is this is one of the first true cuisines of
to european, chances are that food was grown, gathered, produced and prepared by african slaves. chef b.j. dennis has made it a personal mission to celebrate and protect the culinary traditions his ancestors passed down to him. b.j.: so this is, um, some local blue crab, fresh in season. this is a play on some garlic crabs, but this is shrimp butter instead of garlic butter, and then you have that play of, you know, the french influence into the cuisine right here. anthony: the flavors and textures and food ways of west africa are all over southern cooking. and there are few better places to see how short the line between there and here than gullah culture. anthony: i m really enjoying this, i got to tell you. sean: this is so delicious. ashley: oh my goodness. anthony: how african is traditional gullah cooking? ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the
say american cooking as opposed to european, chances are that food was grown, gathered, produced and prepared by african slaves. chef b.j. dennis has made it a personal mission to celebrate and protect the culinary traditions his ancestors passed down to him. b.j.: so this is, um, some local blue crab, fresh in season. this is a play on some garlic crabs, but this is shrimp butter instead of garlic butter, and then you have that play of, you know, the french influence into the cuisine right here. anthony: the flavors and textures and food ways of west africa are all over southern cooking. and there are few better places to see how short the line between there and here than gullah culture. anthony: i m really enjoying this, i got to tell you. sean: this is so delicious. ashley: oh my goodness. anthony: how african is