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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 .
Marsh Hen Mill is a company on Edisto Island, in the US state of South Carolina, best known for its traditionally manufactured heirloom grits. History [ edit ] The company is owned by Betsy and Greg Johnsman, who in 2003 took over Betsy's family's farm on Edisto Island , a farm they had owned for three generations, and began growing and selling ...
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.
Duke's Mayonnaise is a condiment created by Eugenia Duke [2] in Greenville, South Carolina, in 1917. [3] [4] Duke's Mayonnaise is the third-largest mayonnaise brand in the United States (behind Hellmann's and Kraft ), however its popularity was at first largely limited to the South. [5] [6] It is used in regional favorites such as coleslaw ...
Palmetto Cheese is a trademark for a brand of pimento cheese from Pawleys Island Specialty Foods, a division of Get Carried Away, based in Pawleys Island, South Carolina. It is manufactured and packaged at Duke Sandwich Productions located in Easley, South Carolina. [1] It is sold in three varieties: Original, Jalapeño, and Bacon.
State pie. Apple pie, required by law to be served with: a glass of cold milk, a slice of cheddar cheese weighing a minimum of 1/2 ounce, or. a large scoop of vanilla ice cream. 1999 [107] [108] State vegetable. Gilfeather Turnip.
Food and drink companies based in South Carolina (3 C, 1 P) Pages in category "Food and drink in South Carolina" The following 4 pages are in this category, out of 4 total.
t. e. 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 ...
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