A Culinary History of Myrtle Beach & the Grand Strand: Fish by Becky Billingsley PDF

By Becky Billingsley

The culinary historical past of Georgetown and Horry Counties displays a distinct merging of local American, eu, African and Caribbean cuisines. learn the way slaves taught their masters to create enormous wealth on rice plantations, what George Washington most probably ate while vacationing South Carolina in 1791, how the turpentine gave upward thrust to a sticky candy potato cooking procedure and why locals eagerly count on one designated time of yr whilst boiled peanuts are at their top. writer Becky Billingsley, an established Myrtle Beach-area eating place journalist, digs deep into historical documents, serves up tantalizing own interviews and dishes at the most sensible neighborhood eating places, the place many scrumptious farm-to-table historical past 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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