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.
Lowcountry cuisine
cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast
Has characteristic parts:
Charleston red rice
Country Captain
Frogmore stew
Hoppin' John
Oyster Roast
Sea Island red pea
Shrimp and grits
Shrimp boil
Categories:
Cuisine
Also known as:
Wikidata ID:
Q3884723
Wikipedia title:
Lowcountry cuisine
References:
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ID: 17524