A Culinary History of Myrtle Beach & the Grand Strand: Fish - download pdf or read online

By Becky Billingsley

The culinary heritage of Georgetown and Horry Counties displays a special merging of local American, eu, African and Caribbean cuisines. find out how slaves taught their masters to create mammoth wealth on rice plantations, what George Washington most probably ate while vacationing South Carolina in 1791, how the turpentine gave upward push to a sticky candy potato cooking strategy and why locals eagerly count on one specified time of yr while boiled peanuts are at their most sensible. writer Becky Billingsley, an established Myrtle Beach-area eating place journalist, digs deep into historical documents, serves up tantalizing own interviews and dishes at the most sensible neighborhood eating places, the place many scrumptious farm-to-table background meals can nonetheless be enjoyed.

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A Culinary History of Myrtle Beach & the Grand Strand: Fish & Grits, Oyster Roasts and Boiled Peanuts (American Palate) by Becky Billingsley


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