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
Characteristic parts
Charleston red rice
dish in the American states of South Carolina and Georgia
Country Captain
Curried chicken and rice dish in the Southern US
Frogmore stew
type of social event involving the consumption of seafood
Hoppin' John
rice and beans dish from the Southern United States
Oyster Roast
type of social event involving the consumption of seafood
Sea Island red pea
subspecies of cowpea plant
Shrimp and grits
Shrimp and corn dish from the American South
Shrimp boil
type of social event involving the consumption of seafood
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:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation
ID: 17524