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

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$16.18
By
History Press

General Information

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.

Details

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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