Download e-book for iPad: A Culinary History of Myrtle Beach & the Grand Strand: Fish by Becky Billingsley

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 giant wealth on rice plantations, what George Washington most probably ate while traveling South Carolina in 1791, how the turpentine gave upward thrust to a sticky candy potato cooking strategy and why locals eagerly count on one certain time of 12 months whilst boiled peanuts are at their most sensible. writer Becky Billingsley, an established Myrtle Beach-area eating place journalist, digs deep into historical documents, serves up tantalizing own interviews and dishes at the top neighborhood eating places, the place many scrumptious farm-to-table history meals can nonetheless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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