Research Catalog

A culinary history of Myrtle Beach & the Grand Strand : fish & grits, oyster roasts and boiled peanuts

Title: A culinary history of Myrtle Beach & the Grand Strand : fish & grits, oyster roasts and boiled peanuts / Becky Billingsley.
Author: Billingsley, Becky.
Publication: Charleston, SC : American Palate, 2013.

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Status	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	Text	Use in library	TX715.2.S68 B547 2013	Off-site

Details

Description

191 pages, 16 unnumbered pages of plates : illustrations (some color); 23 cm.

Summary

"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."--

Series Statement

American palate

Alternative Title

Culinary history of Myrtle Beach and the Grand Strand

Subject

Genre/Form

History.

Bibliography (note)

Includes bibliographical references and index.

ISBN

9781609499563
1609499565

LCCN

2013021768

OCLC

ocn849509956
849509956
SCSB-9243419

Owning Institutions

Princeton University Library