Author: Becky Billingsley
Publisher: Arcadia Publishing
Published: 2013-06-25
Total Pages: 231
ISBN-13: 1614239533
DOWNLOAD EBOOKThe 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.
Book Synopsis A Culinary History of Myrtle Beach & the Grand Strand by : Becky Billingsley
Download or read book A Culinary History of Myrtle Beach & the Grand Strand written by Becky Billingsley and published by Arcadia Publishing. This book was released on 2013-06-25 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.