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

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.

This book title, A Culinary History of Myrtle Beach & the Grand Strand (Fish & Grits, Oyster Roasts and Boiled Peanuts), ISBN: 9781609499563, by Becky Billingsley, published by Arcadia Publishing Inc. (June 25, 2013) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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