Culinary History of Myrtle Beach and the Grand Strand

Theculinary history of Georgetown and Horry Counties reflects a unique merging ofNative American, European, African and Caribbean cuisines.

Learn how slavestaught their masters to create vast wealth on rice plantations, what GeorgeWashington likely ate when visiting South Carolina in 1791, how the turpentineindustry gave rise to a sticky sweet potato cooking method and why localseagerly anticipate one special time of year when boiled peanuts are at theirbest.

Author Becky Billingsley, a longtime Myrtle Beach-area restaurantjournalist, digs deep into historic records, serves up tantalizing personalinterviews and dishes on the best local restaurants, where many deliciousfarm-to-table heritage foods can still be enjoyed.