A Culinary History of Myrtle Beach & the Grand Strand

Fish & Grits, Oyster Roasts and Boiled Peanuts

Nonfiction, Travel, United States, South, History, Americas, Social & Cultural Studies, Social Science
Cover of the book A Culinary History of Myrtle Beach & the Grand Strand by Becky Billingsley, Arcadia Publishing Inc.
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Author: Becky Billingsley ISBN: 9781614239536
Publisher: Arcadia Publishing Inc. Publication: June 25, 2013
Imprint: The History Press Language: English
Author: Becky Billingsley
ISBN: 9781614239536
Publisher: Arcadia Publishing Inc.
Publication: June 25, 2013
Imprint: The History Press
Language: English
The culinary history of Georgetown and Horry Counties reflects a unique merging of Native American, European, African and Caribbean cuisines. Learn how slaves taught their masters to create vast wealth on rice plantations, what George Washington likely ate when visiting South Carolina in 1791, how the turpentine industry gave rise to a sticky sweet potato cooking method and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records, serves up tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.
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The culinary history of Georgetown and Horry Counties reflects a unique merging of Native American, European, African and Caribbean cuisines. Learn how slaves taught their masters to create vast wealth on rice plantations, what George Washington likely ate when visiting South Carolina in 1791, how the turpentine industry gave rise to a sticky sweet potato cooking method and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records, serves up tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.

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