A History of South Carolina Barbeque

Lake E. High Jr., president of the South Carolina Barbeque Association, traces the culinary evolution of the Palmetto State in A History of South Carolina Barbeque. The text examines how Native Americans utilized makeshift grills for pork preparation beginning in the 1500s after Spanish explorers introduced pigs to the Americas. This pre-colonial foundation established a tradition that predates similar practices elsewhere in the United States. The narrative continues through the early 1920s, documenting how local residents refined their techniques to produce distinctive regional styles. High Jr. connects these historical developments to the present day, where hundreds of establishments including restaurants, stands, and food trucks serve this southern staple daily. The book addresses the ongoing local debate regarding which location offers the finest plate of barbecue. This volume suits readers interested in the specific historical trajectory of Southern cooking methods and the cultural significance of pork preparation in South Carolina. It does not provide modern recipes or contemporary restaurant reviews beyond their historical context. Readers seeking current culinary guides may find the focus on archival history less relevant than those exploring the deep roots of American barbecue traditions.