A Culinary History of Myrtle Beach & the Grand Strand
Subtitle: Fish & Grits, Oyster Roasts and Boiled Peanuts
Publisher: The History Press
Published: Jun 25, 2013
Format: paperback
Number of pages: 208
ISBN-13: 9781609499563
Description: "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. "--
Notes: Source title: A Culinary History of Myrtle Beach & the Grand Strand: Fish & Grits, Oyster Roasts and Boiled Peanuts (American Palate)