Description: A Culinary History of Myrtle Beach & the Grand Strand, South Carolina, A... 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.
Price: 13.99 USD
Location: Columbia, South Carolina
End Time: 2024-02-17T21:34:29.000Z
Shipping Cost: 0 USD
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Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money back or replacement (buyer's choice)
Brand: Unbranded
MPN: 9781609499563
Book Title: Culinary History of Myrtle Beach and the Grand Strand : Fish and Grits, Oyster Roasts and Boiled Peanuts
Item Length: 9in
Item Height: 0.5in
Item Width: 6in
Author: Not Available
Format: Trade Paperback
Language: English
Topic: United States / State & Local / South (Al, Ar, FL, GA, Ky, La, ms, Nc, SC, Tn, VA, WV), Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Regional & Ethnic / American / Southern States, Customs & Traditions, United States / South / South Atlantic (DC, De, FL, GA, Md, Nc, SC, VA, WV)
Publisher: Arcadia Publishing
Publication Year: 2013
Genre: Travel, Cooking, History, Social Science
Item Weight: 0.8 Oz
Number of Pages: 208 Pages
