W. Scott Smoot ~ Teacher, Writer, Composer

home

Close this window.

Savannah in the Arts

How is travel like experiencing art? (example of Smoot's old student nicknamed "Buff")
How is Savannah itself like a work of art? Here's a hint:

It appears in literature.
Treasure Island, Robert Louis Stevenson
Gone with the Wind by Margaret Mitchell, mentioning "off-stage" that "gently mannered city by the sea"
International bestseller of 1992, Midnight in the Garden of Good and Evil

Filmed in Savannah
Midnight Trailerlink
The Last Song link
Forrest Gump opening scene link
Feather sequence explained link
Midnight in the Garden of Good and Evil interview with author link
“Skylark” at start of Midnight link
Lyric by Johnny Mercer: "One for my Baby" - in its original presentation by Fred Astaire link

City of Savannah's Film Office, promotional slide show of locations, plus information about films currently in production http://www.savannahfilm.org/
Lyricist Johnny Mercer, b. 1909.
Doris Day sings "Hooray for Hollywood" to montage of images... slow, then uptempo.
Lyrics to "Moon River" (music by Henry Mancini, 1961)
Moon River, wider than a mile,
I'm crossing you in style some day.
Oh, dream maker, you heart breaker,
wherever you're going I'm going your way.
Two drifters off to see the world.
There's such a lot of world to see.
We're after the same rainbow's end--
waiting 'round the bend,
my huckleberry friend,
Moon River and me.

"One for My Baby" written for Fred Astaire... original scene in movie... expands into a fantasy dance that uses tap to expand on anger, and to re-enact a relationship ... all in one take! Admire precision of the moves, and the rhymes, and the characterization: "I could tell you a lot / But that's not in a gentleman's code..." and "Let it be said, / Little Freddy can carry his load..."
Cooking: Article from Savannah Best, a promotional web site:
Savannah and Low-Country Cooking
In early times, Savannah cooking and Low-Country cooking were virtually synonymous. Both cuisines are dependent on a melting pot of heritage and native ingredients. The dominant staple of cooking was the rice, originally brought over in the 17th Century from East Africa, probably Madagascar, to South Carolina, which became the major U.S. rice growing state until the Civil War. Rice grows best when partly submerged in water, so the tidal flats offered ideal conditions.
Tomatoes, corn and hominy (hulled and dried kernels of corn from which the bran and germ have been removed) were also significant foods, with the latter being served almost daily.
From the West Indies came the compelling influence of hot and spicy foods, including peppers, cayenne, mustard and pepper sherry, a sherry spiced up with Jamaicas Scotch Bonnet pepper. Jamaican planters, or bushas used to celebrate their prowess in the saddle by throwing lavish diners to decide who would produce the hottest dishes. Jamaican cooks used this hot pepper sherry to add the right touch to soups and stews.
From Africa, by way of the islands, came benne (sesame) seeds, an East Indian herb supposedly bestowed with a charm by which one could secure entrance and exit through any portal. These seeds arrived in America on the necks of African slaves, who wore them for good luck and subsequently planted them near their quarters on the plantations. Cooks in the "big" kitchens knew how to use the aromatic seed to make delicious dishes.
The Africans also brought okra, meat jerky, greens, yams (which are sweet potatoes in America) greens, peanuts, black-eyed peas and corn meal. African cooks worked in the kitchens of the big plantation owners, combining these then-exotic ingredients into luscious, long-simmering stews, crisp and tangy deep fried foods using the spices and herbs they knew so well to turn this cuisine into among Americas finest.
Seafood and game proliferated in this coastal area and became major ingredients in Low Country cooking. Fishing was a major occupation, as was hunting duck, quail, marsh hens and deer. Both pastimes were great sport as well as productive industries.
The plentiful harvest of the sea has been a basis of Low Country dishes since the Indians harvested oysters, clams, shrimp and crabs. No one visiting the coastal areas of Georgia and South Carolina can resist the okra and seafood gumbo, oyster or crab stew, she-crab soup, roasted oysters, jambalaya, deviled crab, catfish, seafood au gratin, fried shrimp or the king of all Low-Country dishes, Low-Country Boil.

Close this window.	Savannah in the Arts How is travel like experiencing art? (example of Smoot's old student nicknamed "Buff") How is Savannah itself like a work of art? Here's a hint: It appears in literature. Treasure Island, Robert Louis Stevenson Gone with the Wind by Margaret Mitchell, mentioning "off-stage" that "gently mannered city by the sea" International bestseller of 1992, Midnight in the Garden of Good and Evil Filmed in Savannah Midnight Trailerlink The Last Song link Forrest Gump opening scene link Feather sequence explained link Midnight in the Garden of Good and Evil interview with author link “Skylark” at start of Midnight link Lyric by Johnny Mercer: "One for my Baby" - in its original presentation by Fred Astaire link City of Savannah's Film Office, promotional slide show of locations, plus information about films currently in production http://www.savannahfilm.org/ Lyricist Johnny Mercer, b. 1909. Doris Day sings "Hooray for Hollywood" to montage of images... slow, then uptempo. Lyrics to "Moon River" (music by Henry Mancini, 1961) Moon River, wider than a mile, I'm crossing you in style some day. Oh, dream maker, you heart breaker, wherever you're going I'm going your way. Two drifters off to see the world. There's such a lot of world to see. We're after the same rainbow's end-- waiting 'round the bend, my huckleberry friend, Moon River and me. "One for My Baby" written for Fred Astaire... original scene in movie... expands into a fantasy dance that uses tap to expand on anger, and to re-enact a relationship ... all in one take! Admire precision of the moves, and the rhymes, and the characterization: "I could tell you a lot / But that's not in a gentleman's code..." and "Let it be said, / Little Freddy can carry his load..." Cooking: Article from Savannah Best, a promotional web site: Savannah and Low-Country Cooking In early times, Savannah cooking and Low-Country cooking were virtually synonymous. Both cuisines are dependent on a melting pot of heritage and native ingredients. The dominant staple of cooking was the rice, originally brought over in the 17th Century from East Africa, probably Madagascar, to South Carolina, which became the major U.S. rice growing state until the Civil War. Rice grows best when partly submerged in water, so the tidal flats offered ideal conditions. Tomatoes, corn and hominy (hulled and dried kernels of corn from which the bran and germ have been removed) were also significant foods, with the latter being served almost daily. From the West Indies came the compelling influence of hot and spicy foods, including peppers, cayenne, mustard and pepper sherry, a sherry spiced up with Jamaicas Scotch Bonnet pepper. Jamaican planters, or bushas used to celebrate their prowess in the saddle by throwing lavish diners to decide who would produce the hottest dishes. Jamaican cooks used this hot pepper sherry to add the right touch to soups and stews. From Africa, by way of the islands, came benne (sesame) seeds, an East Indian herb supposedly bestowed with a charm by which one could secure entrance and exit through any portal. These seeds arrived in America on the necks of African slaves, who wore them for good luck and subsequently planted them near their quarters on the plantations. Cooks in the "big" kitchens knew how to use the aromatic seed to make delicious dishes. The Africans also brought okra, meat jerky, greens, yams (which are sweet potatoes in America) greens, peanuts, black-eyed peas and corn meal. African cooks worked in the kitchens of the big plantation owners, combining these then-exotic ingredients into luscious, long-simmering stews, crisp and tangy deep fried foods using the spices and herbs they knew so well to turn this cuisine into among Americas finest. Seafood and game proliferated in this coastal area and became major ingredients in Low Country cooking. Fishing was a major occupation, as was hunting duck, quail, marsh hens and deer. Both pastimes were great sport as well as productive industries. The plentiful harvest of the sea has been a basis of Low Country dishes since the Indians harvested oysters, clams, shrimp and crabs. No one visiting the coastal areas of Georgia and South Carolina can resist the okra and seafood gumbo, oyster or crab stew, she-crab soup, roasted oysters, jambalaya, deviled crab, catfish, seafood au gratin, fried shrimp or the king of all Low-Country dishes, Low-Country Boil.

top of page