Books for the Foodie in Your Life

Eating is a pleasure in the South Carolina capital these days, thanks to chefs, farmers and artisanal purveyors who feed an insatiable hunger for anything fresh, local and delicious. Columbia offers a bounty for enthusiasts--places like the urban farm City Roots, the all-local farmers' market Soda City and the array of community supported agriculture options. For exquisite dining, the city's options are as variable as its influences. The locally focused menu at Terra, the intense and alluring ambiance at Rosso, the vegetarian-inspired fare at Rosewood's Market Deli and the flair of self-taught chef Ricky Mollohan give the city a unique palate. Grab a reservation with author Laura Aboyan as she details the delectable history of Columbia cuisine.

Taste the history of South Carolina's Barbeque in this delectable history from the 1500s to the present day.

South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe--it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin' 'que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.

The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.

Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; what George Washington likely ate when visiting South Carolina in 1791; how the turpentine industry gave rise to a sticky sweet potato cooking method; and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.