A Culinary History of Myrtle Beach & the Grand Strand: Fish & Grits, Oyster Roasts and Boiled Peanuts

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.

Binding Type: Paperback
Publisher: History Press
Published: 06/25/2013
ISBN: 9781609499563
Pages: 208
Weight: 0.77lbs
Size: 9.07h x 5.99w x 0.52d