A History of South Carolina Barbeque
Nonfiction, Travel, United States, South, Food & Drink, Food Writing, History, Americas
| Author: | Lake E. High Jr. | ISBN: | 9781614239765 |
| Publisher: | Arcadia Publishing | Publication: | September 3, 2013 |
| Imprint: | The History Press | Language: | English |
| Author: | Lake E. High Jr. |
| ISBN: | 9781614239765 |
| Publisher: | Arcadia Publishing |
| Publication: | September 3, 2013 |
| Imprint: | The History Press |
| Language: | English |
“The guru of ’que . . . [is] well equipped for his mission: securing South Carolina’s rightful claim as home to the nation’s first and best barbeque” (South Carolina Living).
South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin’ ’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.
Includes photos!
“Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.” —The Island Packet
“The guru of ’que . . . [is] well equipped for his mission: securing South Carolina’s rightful claim as home to the nation’s first and best barbeque” (South Carolina Living).
South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin’ ’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.
Includes photos!
“Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.” —The Island Packet
