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

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By:
History Press
  • 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.
  • Author:
    Becky Billingsley
    Binding:
    Paperback
    EAN:
    9781609499563
    ISBN:
    1609499565
    Label:
    History Press
    Manufacturer:
    History Press
    Publisher:
    History Press
    Studio:
    History Press
    Title:
    A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts (American Palate)
    Item Height:
    0.52 inches
    Item Length:
    9.07 inches
    Item Weight:
    7700 pounds
    Item Width:
    5.99 inches
    Languages - Original Language:
    English
    Languages - Published:
    English
    NumberOfItems:
    1
    NumberOfPages:
    208
    Package Height:
    0.6 inches
    Package Length:
    8.9 inches
    Package Weight:
    0.8 pounds
    Package Width:
    6 inches
    ProductGroup:
    Book
    ProductTypeName:
    ABIS_BOOK
    PublicationDate:
    2013-06-25

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