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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 ...
German foods such as marinated meats, pastries, sour flavors, and wursts were assimilated into the Southern diet and they became classic American foods that are eaten today in the form of hot dogs and hamburgers. [76] The Southern side dish potato salad have German influences. An article from South Carolina National Public Radio (NPR) explains:
South Carolina-style Barbecue: South South Carolina [[Whole hog barbecue, or pig pickin', is popular in South Carolina. In the Midlands of South Carolina, mustard based barbecue sauce is common, while vinegar is more common in the upstate region. [79] South Carolina is also known for "hash", a rich pork gravy made of offal and pork cuts. [80]
Food type Food name Image Year & citation Alabama: State cookie Yellowhammer cookie: 2023 [1] ... South Carolina: State fruit: Peach: 1984 [99] [100] State snack food ...
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Hurricane Helene shut at least two poultry plants in Georgia and North Carolina and twisted cotton crops in South Carolina in blows to U.S. food and fiber production, company and agriculture ...
Food historian Robert F. Moss has claimed that South Carolina really has only two regional barbecue sauces, sweet mustard and spicy vinegar. [12] Barbecue in South Carolina is typically prepared by smoking meat over hickory or oak. [13] Barbecue in South Carolina heavily features pork rather than beef. [14]