A Culinary History of Myrtle Beach and the Grand Strand Fish and Grits, Oyster Roasts and Boiled Peanuts |
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| Series title: | American Palate Ser. |
| ISBN: | 978-1-60949-956-3 |
| Publication Date: | Jun 2013 |
| Publisher: | Arcadia Publishing
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| Imprint: | History Press, The |
| Book Format: | Paperback |
| List Price: | USD $19.99 |
Book Description:
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The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.
Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; 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....
More Description
The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.
Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; 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 and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.