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- A Culinary History of Myrtle Beach & the Grand Strand (Fish & Grits, Oyster Roasts and Boiled Peanuts)
A Culinary History of Myrtle Beach & the Grand Strand (Fish & Grits, Oyster Roasts and Boiled Peanuts)
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$16.99
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Product Details
Author:
Becky Billingsley
Series:
American Palate
Format:
Paperback
Pages:
208
Publisher:
Arcadia Publishing Inc. (June 25, 2013)
Language:
English
Audience:
General/trade
ISBN-13:
9781609499563
ISBN-10:
1609499565
Weight:
12.48oz
Dimensions:
6" x 9" x 0.31"
Case Pack:
40
File:
-arcadia_onix-2016-0531-20160531.xml
As low as:
$13.08
Publisher Identifier:
P-ARCA
Discount Code:
A
Pub Discount:
65
Overview
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.
