John Martin Taylor, known as “Hoppin’ John,” is one of the luminaries of the cookery of the American South, especially the lowcountry of South Carolina and Georgia. In addition to bringing cultural pride and awareness to the culinary richness of the region through his many cookbooks, among them Hoppin’ John’s Lowcountry Cooking (1992), his many contributions include being one of the founding members of the Southern Foodways Alliance and selling stone-ground corn at the Charleston Farmer’s Market, helping to bring attention to this marvel of southern cooking. Most recently, John has donated his culinary library and personal papers to the International Institute of Myrtle Beach and the College of Charleston’s Special Collections. Generations of students and researchers will be forever grateful for this look into the world of the lowcountry.
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