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A Culinary History of Myrtle Beach and the Grand Strand - Fish and Grits, Oyster Roasts and Boiled Peanuts (Electronic book text)
A Culinary History of Myrtle Beach and the Grand Strand - Fish and Grits, Oyster Roasts and Boiled Peanuts (Electronic book...
A Culinary History of Myrtle Beach and the Grand Strand - Fish and Grits, Oyster Roasts and Boiled Peanuts (Electronic book...

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A Culinary History of Myrtle Beach and the Grand Strand - Fish and Grits, Oyster Roasts and Boiled Peanuts (Electronic book text)

Becky Billingsley; Foreword by Harold D Hatcher

Series: American Palate

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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.

General

Imprint: History Press (SC)
Country of origin: United States
Series: American Palate
Release date: June 2013
Authors: Becky Billingsley
Foreword by: Harold D Hatcher
Format: Electronic book text
Pages: 208
ISBN-13: 978-1-61423-953-6
Barcode: 9781614239536
Categories: Promotions
Books > Humanities > History > American history
Books > History > American history
Books > Humanities > History > American history > General
Books > History > American history > General
Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
Books > Food & Drink > National & regional cuisine
LSN: 1-61423-953-3

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