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The combination of seafood like fish or shrimp with grits has its origins in Charleston, South Carolina. Grits, an ancient staple, predate European conquest, African enslavement, and the founding of...
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In 1685, John Thurber, a pirate, inadvertently introduced rice to America. After a storm damaged his ship, he stopped in Charleston, SC, where he met Dr. Henry Woodward. In exchange for assistance...
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Discover the history of Hoppin' John, a beloved dish that's graced holiday tables since the 1800s. This simple yet delicious combo of peas, pork, and rice is believed to bring luck and peace for the...
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Explore the heartwarming and flavorful history of pimento cheese, a beloved culinary tradition in South Carolina.
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"G" is for Grosvenor, Vertamae (1938-2016). Writer, culinary anthropologist. A native of Allendale County, Grosvenor moved with her family to Philadelphia when she was ten. After high school she lived...
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Dr. Walter Edgar, John T. Edge, Author and Director of the Southern Foodways Alliance, University of Mississippi, Matt and Ted Lee, award winning cookbook authors will debate "What is Real Southern...
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John Price talks about coordinating a fish fry for 125 people during a Labor Day weekend.
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Barbecue in its many forms is a tradition so important in South Carolina cuisine that regional variations in barbecue sauce were included in a recent geography of the state! Here, a St. Helena's...
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A Fourth of July picnic celebration at Frogmore, photographed in color in 1939 by Marion Post for the Farm Security Administration. Courtesy of the Library of Congress.
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The Southerner on Pearl Street in Darlington is an example of the beginning of modern drive-in fast food businesses in South Carolina, photographed around 1958. Courtesy of the Darlington County...