Filter
- format:Paperback
- bisac: TRAVEL / United States / South / South Atlantic (DC, DE, FL, GA, MD, NC, SC, VA, WV)
- bisac: SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
- bisac: HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- bisac: COOKING / Regional & Ethnic / American / Southern States
- Cooking > Regional & Ethnic > American > Southern States
- History > United States > State & Local > South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- Social science > Agriculture & Food (see also POLITICAL SCIENCE > Public Policy > Agriculture & Food Policy)
- Travel > United States > South > South Atlantic (DC, DE, FL, GA, MD, NC, SC, VA, WV)
- format:Paperback
- bisac: TRAVEL / United States / South / South Atlantic (DC, DE, FL, GA, MD, NC, SC, VA, WV)
- bisac: SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
- bisac: HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- bisac: COOKING / Regional & Ethnic / American / Southern States
- Cooking > Regional & Ethnic > American > Southern States
- History > United States > State & Local > South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- Social science > Agriculture & Food (see also POLITICAL SCIENCE > Public Policy > Agriculture & Food Policy)
- Travel > United States > South > South Atlantic (DC, DE, FL, GA, MD, NC, SC, VA, WV)
1 product
A Culinary History of Myrtle Beach & the Grand Strand
9781609499563
Regular price $19.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.
Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; 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 and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.
