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Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line.
Frogmore stew – made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina; Seafood muddle; Peanut soup – one of the oldest dishes consumed in the South, brought by Africans, mainly a dish of Virginia; Pilau – any number of dishes which combine rice stewed with meat and vegetables to serve with. Most popular being the ...
The New Encyclopedia of Southern Culture Volume 7: Foodways. University of North Carolina Press. ISBN 978-0-8078-5840-0. JSTOR 10.5149/9781469616520_edge. Ferris, Marcie Cohen (2014). The Edible South: The Power of Food and the Making of an American Region. Chapel Hill, NC: University of North Carolina Press.
The South Carolina State Fair is an annual 12-day state fair held in Columbia, South Carolina and operated by the State Agricultural and Mechanical Society of South Carolina. North American Midway Entertainment caters rides, food, and games for the fair. The fair is South Carolina's largest recurring event, attracting over 400,000 fairgoers ...
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
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Showcasing local food, talent, small business, agriculture, and children’s activities, this year’s event will have fun for the whole family. ... The South Coast Harvest Festival kicks off on ...
The event started in 2000, celebrating the history, culture, food, arts, crafts, music and people of South Carolina and Greenwood County. The Festival of Discovery's "Blues Cruise" celebrates the sound of the blues, with numerous musical artists performing at Uptown Greenwood restaurants and venues, while the Kansas City Barbeque Society (KCBS ...