A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts by Becky Billingsley, Harold D. Hatcher

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

American Palate

Becky Billingsley, Harold D. Hatcher

208 pages • missing pub info (editions)

nonfiction food and drink history informative medium-paced
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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 likel...

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