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A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts
     

A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts

by Becky Billingsley, Harold D. "Buster", Chief Hatcher (Foreword by)
 

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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

Overview


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.

Product Details

ISBN-13:
9781609499563
Publisher:
History Press, The
Publication date:
06/25/2013
Pages:
208
Sales rank:
1,362,888
Product dimensions:
5.90(w) x 8.90(h) x 0.60(d)

Meet the Author


Becky Billingsley was a general features, food and restaurant reporter at The Sun News daily newspaper in Myrtle Beach and was the founding editor and journalist for Coastal Carolina Dining magazine. Becky lives in the Socastee area of Myrtle Beach with her husband of 32 years, Matt, and they have two adult sons. Chief Harold D. "Buster" Hatcher is chief of the Waccamaw Tribe.

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