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

Becky Billingsley, a restaurant journalist with long experience in the Myrtle Beach area, traces the culinary evolution of Georgetown and Horry Counties. Her work highlights the convergence of Native American, European, African, and Caribbean foodways that shaped the region's distinct palate. The text examines how enslaved people utilized rice cultivation techniques to generate significant wealth for plantation owners during the colonial era. The narrative moves through various historical periods, including a look at George Washington’s likely meals during his 1791 visit to South Carolina. It also details how the local turpentine industry influenced cooking methods, specifically leading to a unique sticky preparation for sweet potatoes. Readers will find information on seasonal traditions, such as the specific time of year when boiled peanuts reach their peak quality. Billingsley combines archival research with personal interviews to guide readers toward local establishments serving farm-to-table heritage foods. This volume suits those interested in South Carolina state history and regional American cooking traditions. It may not appeal to readers seeking modern recipe collections or general national culinary trends rather than specific local heritage.