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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...
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"B" is for Bessinger, Maurice [Born 1930] Businessman.
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by Alison Salisbury. Salisbury is an English major in the South Carolina Honors College at USC. This paper was written for the Fall 2007 class "Folklife in America." Food is an integral part of my...
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by Saddler Taylor, Chief Curator of Folklife & Fieldwork at McKissick Museum. “Southern barbecue is the closest thing we have in the U.S. to Europe’s wines or cheeses; drive a hundred miles and the...
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by Saddler Taylor, Chief Curator of Folklife and Fieldwork, McKissick Museum. Original article appeared in the Fall 2006 issue of "Edible Lowcountry" Magazine. Barbecue in South Carolina is a story of...
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Walter Thompson shows the method for stirring sheep stew
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Walter and Bernice Thompson discuss stewmaster Maxie Moore’s skill in making sheep stew.
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Wayne Parrish and Billy Wilkinson’s families made sheep stew.