A Culinary History of Myrtle Beach the Grand Strand is popular PDF and ePub book, written by Becky Billingsley in 2013-06-25, it is a fantastic choice for those who relish reading online the History genre. Let's immerse ourselves in this engaging History book by exploring the summary and details provided below. Remember, A Culinary History of Myrtle Beach the Grand Strand can be Read Online from any device for your convenience.
A Culinary History of Myrtle Beach the Grand Strand Book PDF Summary
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.
Detail Book of A Culinary History of Myrtle Beach the Grand Strand PDF
- Author : Becky Billingsley
- Release : 25 June 2013
- Publisher : Arcadia Publishing
- ISBN : 9781614239536
- Genre : History
- Total Page : 231 pages
- Language : English
- PDF File Size : 10,8 Mb
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