{"id":4976,"date":"2018-04-17T18:15:44","date_gmt":"2018-04-17T15:15:44","guid":{"rendered":"https:\/\/hoppinjohns.net\/?p=4976"},"modified":"2018-10-13T00:43:42","modified_gmt":"2018-10-12T21:43:42","slug":"my-culinary-library","status":"publish","type":"post","link":"https:\/\/hoppinjohns.net\/?p=4976","title":{"rendered":"My Culinary Library"},"content":{"rendered":"

\"\"<\/a>FOR IMMEDIATE RELEASE<\/strong><\/p>\n

April 17, 2018<\/p>\n

For more information, contact: Sarah Bonnoitt, Horry-Georgetown Technical College. 843-655-9214. sarah.bonnoitt@hgtc.edu<\/p>\n

\u00a0John Martin Taylor Donates Personal Book Collection<\/strong><\/p>\n

International Culinary Institute of Myrtle Beach<\/a>, College of Charleston receive hundreds of publications from revered author\u2019s collection<\/p>\n

\"\"<\/a>(Myrtle Beach) <\/strong>Culinary historian, author, artist and photographer John Martin Taylor, also known as Hoppin\u2019 John, has donated his personal collection of books and papers to Horry-Georgetown Technical College\u2019s International Culinary Institute of Myrtle Beach (ICI) and the College of Charleston\u2019s Special Collections<\/a>. Taylor will be honored at a private luncheon at the International Culinary Institute of Myrtle Beach on April 25th<\/sup> at noon, followed by a ribbon cutting of the \u201cHoppin\u2019 John\u201d John Martin Taylor Collection.<\/p>\n

Taylor owned the famous Hoppin\u2019 John\u2019s \u00ae culinary bookstore and cooking school in Charleston, SC for 13 years. When he closed the shop in 1999, he donated hundreds of books to the Charleston County Library, but kept several hundred for his private collection. Taylor continues to run his website, HoppinJohns.com<\/a>, where he sells stone-ground corn products, and he blogs at HoppinJohns.net<\/a>. Though still sought after as a speaker and consultant to the food industry, Taylor wanted to find a new home for his personal collection as he focuses on retirement.<\/p>\n

\"\"<\/a>
Taylor in his Savannah garden.<\/figcaption><\/figure>\n

\u201cMy marriage and my garden are more important to me than my career at this point in my life,\u201d Taylor said, from his home in Savannah. \u201cI knew the books would get much better use in the hands of students, and I\u2019m pleased that the International Culinary Institute of Myrtle Beach and the Special Collections will be their new homes.\u201d<\/p>\n

For the recipients, the donation is a tremendous honor.<\/p>\n

\u201cMr. Taylor\u2019s\u00a0gift is incredible,\u201d said Harlan Greene<\/a>, Head of Special Collections at the College of Charleston\u2019s Addlestone Library. \u201cHis papers not only document\u00a0southern culinary history,\u00a0but so much more. We know John\u2019s photography and art work, his\u00a0friendship with poets, artists and musicians like the B52s<\/a>\u00a0will spark and satisfy researcher interest. And of vital importance to us \u2013 and to the future — are the materials\u00a0on LGBTQ life in the Lowcountry, a new and vital focus of our collection. \u00a0Users of these materials will be thanking John for years to come.\u201d<\/p>\n

\u201cJohn has inspired generations of southern chefs, and we are honored that he has chosen to donate his collection to our school,\u201d said ICI Executive Director Chef Joseph Bonaparte. \u201cSouth Carolina\u2019s culinary heritage would not be what it is today without the talents of this man. His work has influenced the careers of all of our chef instructors, and we look forward to carrying on his legacy through our students for generations to come.\u201d<\/p>\n

\"\"<\/a>
Taylor in his Savannah home with Twaler and Bonaparte.<\/figcaption><\/figure>\n

ICI Chef Bill Twaler says his career would not be where it is today without Hoppin\u2019 John\u2019s. Twaler was a student at Johnson & Wales and heard about the store from his instructors. After a discouraging tryout for the school\u2019s hot food culinary team, Twaler made his way to Taylor\u2019s bookstore. Twaler, then 24, got to chatting with Taylor and told him he was skeptical about his chances of making it in the business after his performance at tryouts.<\/p>\n

\u201cJohn gave me a pep talk about how it would all work out and how great Charleston was,\u201d Twaler says. \u201cAt the end of our conversation he said, \u2018I know you are a student and don\u2019t have a lot of money yet, so you can use my bookstore as your personal library until you can afford to buy what you need.\u2019 I was feeling pretty down on myself at the time, and John lifted my spirits that day and assured me better times were to come.<\/p>\n

\u201cIt\u2019s because of John and his encouragement and generosity that I not only stayed in the business but made it where I am today.\u201d<\/p>\n

Chef Twaler eventually made the Johnson & Wales culinary team and was soon able to purchase books from Taylor and his sister, Sue. The brother and sister duo helped Twaler land his first job after school at the Old Post Office on Edisto Island, where he met his wife. Their friendship continues to this day, as he relies on Taylor for culinary reference or a history lesson.<\/p>\n

The <\/em>International Culinary Institute of Myrtle Beach<\/em><\/a> at Horry-Georgetown Technical College boasts a new state-of-the-art facility at the heart of the Grand Strand. <\/em><\/p>\n

It offers associate degree and certificate programs, including South Carolina\u2019s only Associate Degree in Baking and Pastry Arts. Internships and scholarships are available to qualifying students. <\/em>Horry-Georgetown Technical College\u2019s Culinary Arts programs are accredited by the American Culinary Federation Educational Institute, and graduates are eligible for ACF certification.<\/em><\/p>\n

Horry-<\/em>Georgetown <\/em>Technical College prohibits discrimination against students and employees. Please direct discrimination and accessibility issues to the Office of Student Affairs at (843) 349-5228.<\/em><\/em><\/p>\n

The <\/em>Special Collections Department of the College of Charleston<\/em><\/a> was founded to support the teaching and learning mission of the College of Charleston and to evaluate, acquire, organize, preserve, and make available rare printed and archival materials on the South Carolina Lowcountry and the broader Atlantic World. Its holdings include over 600 manuscript collections related to the history and culture of the South Carolina Lowcountry, the archives of the College of Charleston, the Spoleto Festival Archives, and more than 40,000 rare books and pamphlets. Special Collections also offers online access to collection guides, a robust digital library, physical and online exhibits, and is committed to public programming and educational outreach.<\/em><\/p>\n

\u00a0<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

FOR IMMEDIATE RELEASE April 17, 2018 For more information, contact: Sarah Bonnoitt, Horry-Georgetown Technical College. 843-655-9214. sarah.bonnoitt@hgtc.edu \u00a0John Martin Taylor Donates Personal Book Collection International Culinary Institute of Myrtle Beach, College of Charleston receive hundreds of publications from revered author\u2019s collection (Myrtle Beach) Culinary historian, author, artist and photographer John Martin Taylor, also known as […]<\/p>\n","protected":false},"author":2,"featured_media":4980,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,1182],"tags":[900,1769,1766,1765,1770,1767,168,1764,1768],"class_list":["post-4976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archives","category-in-the-news","tag-b52s","tag-bill-twaler","tag-college-of-charleston-special-collections","tag-culinary-instittue-of-myrtle-beach","tag-culinary-library","tag-harlan-greene","tag-hoppin-johns","tag-john-martin-tayor","tag-joseph-bonaparte"],"_links":{"self":[{"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/posts\/4976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4976"}],"version-history":[{"count":3,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/posts\/4976\/revisions"}],"predecessor-version":[{"id":5160,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/posts\/4976\/revisions\/5160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/media\/4980"}],"wp:attachment":[{"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}