A Culinary History Of Myrtle Beach The Grand Strand
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A Culinary History of Myrtle Beach & the Grand Strand
Author | : Becky Billingsley |
Publisher | : Arcadia Publishing |
Total Pages | : 231 |
Release | : 2013-06-25 |
Genre | : History |
ISBN | : 1614239533 |
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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.
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