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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.
McCrady's Tavern and Long Room is a historic tavern complex located in downtown Charleston, South Carolina. [3] Constructed in several phases in the second half of the 18th century, the tavern was a hub of social life in Charleston in the years following the American Revolution.
South Carolina is home to several distinct styles of barbecue characterized by different cuts of meat, types of barbecue sauce and preparation. [1] [2] It is particularly well known for the heavy emphasis on pork and the popularity of a mustard-based barbecue sauce in the central part of the state.
This is a list of breweries in South Carolina, a U.S. state.Some of these microbreweries also operate brewpubs, serving food as well as beer. [1] On June 2, 2014, Governor Nikki Haley signed the "Stone Bill" which allowed production breweries to serve food, and eradicated consumption restrictions which previously limited patrons to 48 ounces per customer. [2]
Po' Folks (later restyled as PoFolks) is an American family restaurant chain founded in 1975 in Anderson, South Carolina. Between 1982 and 1988, Po' Folks was operated by the fast food chain Krystal. As of December 2024, the company operates 5 locations in Florida.
Cook Out is a privately owned American fast-food restaurant chain operating in North Carolina, South Carolina, Alabama, Georgia, Kentucky, Mississippi, Tennessee, Virginia, and West Virginia. Founded in Greensboro, North Carolina , in 1989, [ 2 ] the chain has since expanded and now has restaurants in over 100 cities.
South Carolina (/ ˌ k ær ə ˈ l aɪ n ə / ⓘ KARR-ə-LY-nə) is a state in the Southeastern region of the United States. It borders North Carolina to the north and northeast, the Atlantic Ocean to the southeast, and Georgia to the west and south across the Savannah River. Along with North Carolina, it makes up the Carolinas region of the ...
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...