米Is Everything

2020年1月，在世界关闭之前，我乘火车，渡轮和一辆公共汽车去了史坦顿岛博物馆去品尝大米。大米可能听起来不像您想采取三种公共交通方式尝试的东西，但是这种品尝是由Charleston，Charleston，南卡罗来纳州，本地人和Gullah Geechee烹饪专家领导的。丹尼斯（Dennis）致力于追踪奴役人们带到美国的大米菌株的谱系。

Enslaved West Africans, forced from their homes in rice-growing regions, applied their knowledge to planting and tending rice for their enslavers and for themselves. By 1800, in Charleston and its surrounding communities, there were more than a hundred kinds of rice, Dennis told us, as he served us dishes made with different variations of the grain. The ingenuity of enslaved people fueled a rice boom centered on a particular long-grain varietal called Carolina Gold, prized for its flavor and versatility. Carolina Gold's dominance ended with the Civil War and soon became difficult to find. It was the Gullah Geechee people, descendants of the original West Africans, who kept its memory alive. Rice was a转移食物亚搏电竞, another way that generations of Black cooks have shaped American cuisine.

一旦您开始考虑大米，就很难停止。基本上不可能夸大米对全球人们的饮食方式的重要性。大米是世界人口消耗的所有卡路里的五分之一。米饭是数百万人饮食的支柱。赖斯一直是历史事件的关键人物，也是太多食品文化的重要元素。亚搏电竞

The United States alone grows 20 billion pounds of rice annually, a number that is dwarfed by the output of China, Vietnam, Indonesia, and other countries. It can be simple comfort food, a crispy treat, or an elaborate, special-occasion dish. Without it we wouldn't haveplov，粘米，海鲜饭，biryani，jollof rice, sushi, bibimbap, broken rice, tahdig, fried rice, nasi goreng, arroz con pollo, rice and beans, risotto, dirty rice, or the simple pleasure of a一碗米饭与酸奶混合，上点缀咖喱叶。我在大流行的早期，杂货店短缺的日子里购买了一袋50磅重的茉莉米饭，为一年多的时间提供了稳定的营养和救助。我们的员工谈论的越多，就越清楚：米饭就是一切，它触动了所有人。

这里的稻米故事和食谱的收集并不全面 - 可以吗？我们可以拥有一本完全专门用于大米的杂志米酒亚搏电竞，如果您愿意，并且永远不会用完。但是我们希望在这个系列中，对大米的世界有多巨大，多样化和复杂的想法有所了解。我们涵盖了如何最好地烹饪的实用方面，如果您想要一个米饭，那就可以买到。在米饭狂热者中，您还会遇到Zojirushi一个昂贵的,但优秀的设备,可靠的produces perfect pots of rice and keeps them gently warm for hours.

There are also stories about what rice means on a personal level, and how it shapes and enriches the conversations we have about our identities and families. We reached out to writers, chefs, and other rice obsessives to share their own personal rice journeys. Courtney Sprewer explores the oft-overlooked米饭and what it means to Black Midwestern families, and Amethyst Ganaway explainsred riceand its connection to Gullah Geechee culture. Leah Koenig looks at the world ofplov，莱诺·阿德金斯（Lenore Adkins特立尼达佩劳。Mari Uyehara dives into the state of可以自由, the classic Japanese rice seasoning.Valerie Erwin, the brains behind Geechee Girl Rice Cafe in Philadelphia, talks about being on the vanguard of the rice renaissance. It's enough to get anyone excited about rice, or at least add a bag or two to their next grocery list.—Margaret Eby, Senior Editor