Research Catalog

A culinary history of Myrtle Beach & the Grand Strand : fish & grits, oyster roasts and boiled peanuts

Title
A culinary history of Myrtle Beach & the Grand Strand : fish & grits, oyster roasts and boiled peanuts / Becky Billingsley.
Author
Billingsley, Becky.
Publication
Charleston, SC : American Palate, 2013.

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StatusFormatAccessCall NumberItem Location
TextUse in library Sc E 13-987Schomburg Center - Research & Reference

Details

Description
191 pages, 16 unnumbered pages of plates : illustrations (some color); 23 cm.
Series Statement
American palate
Alternative Title
Culinary history of Myrtle Beach and the Grand Strand
Subjects
Bibliography (note)
  • Includes bibliographical references and index.
Call Number
Sc E 13-987
ISBN
  • 9781609499563 (pbk.)
  • 1609499565 (pbk.)
LCCN
2013021768
OCLC
849509956
Author
Billingsley, Becky.
Title
A culinary history of Myrtle Beach & the Grand Strand : fish & grits, oyster roasts and boiled peanuts / Becky Billingsley.
Publisher
Charleston, SC : American Palate, 2013.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Series
American palate
Bibliography
Includes bibliographical references and index.
Summary
"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. "-- Provided by publisher.
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Added Title
Culinary history of Myrtle Beach and the Grand Strand
Research Call Number
Sc E 13-987
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