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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.
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.
Barbecue vendors and restaurants became common in South Carolina around the 1920s, often offering delivery to homes and events. [5] It is considered to be a part of Lowcountry cuisine. [6] [7] South Carolina barbecue has changed in the early 21st century, as the mustard sauce developed in the central Midlands of South Carolina has become more ...
The seasoned breading adds a crisp coating or crust to the exterior. Chicken and waffles, in particular, is a soul food dish associated with special occasions. [20] Fried fish [1] Any of several varieties of fish, including catfish, whiting, [21] porgies, bluegill, sometimes battered in seasoned cornmeal.
The Carolina wren is the state bird of South Carolina. This list of birds of South Carolina includes species documented in the U.S. state of South Carolina and accepted by the South Carolina Bird Records Committee (SCBRC) of the Carolina Bird Club. As of mid 2021, there were 446 species definitively included in the official list.
The Upper South favors pork and whiskey; the Low Country (the coast, especially coastal Georgia and coastal South Carolina) favors seafood, rice, and grits. Texas and Oklahoma tend to prefer beef; the rest of the South prefers pork. [88] Arkansas is the top rice-producing state in the nation.
The Lowcountry (sometimes Low Country or just low country) is a geographic and cultural region along South Carolina 's coast, including the Sea Islands. The region includes significant salt marshes and other coastal waterways, making it an important source of biodiversity in South Carolina. Once known for its slave-based agricultural wealth in ...