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South Carolina

One of the original Thirteen Colonies, South Carolina was named after England’s King Charles II (from the Latinate Carolus). Along its long border with the Atlantic lies a stretch of coastal plains, marshlands, swamps, and Sea Islands known as the Lowcountry. Here, French and West African culinary traditions came together to build a cuisine based on rice and the area's abundant seafood. Frogmore stew and shrimp-and-grits, for example, are culinary creations credited to African-Americans known as the Gullah. If you use words like "goober" (for peanut) and "gumbo," you're speaking a bit of Gullah. South Carolina’s Lowcountry also stands out as the first place where tea was successfully grown in the United States. Today, sweet tea is practically synonymous with South Carolina hospitality. Barbeque is big throughout the South, and in the Carolinas it often means pulled pork shoulder, cooked long and low over flavor-forging wood smoke. In South Carolina, mustard is a common base for tangy barbecue sauces. Georgia may be called the Peach State, but South Carolina actually produces more of these sweet, juicy stone fruits.

Featured Cook LADYTIFFANYANNE Cooking Level: Intermediate Home Town: Travelers Rest, South Carolina, USA Living In: Greenville, South Carolina, USA

About me: I'm 21 (as of 12/05) and I am a part-time nanny and a full-time student. When I'm not caring for Lauren (1) and Alex (3), I'm studying history, philosophy, psychology, and algebra. I love typically "cute" things and very girlie things such as lip gloss and the color pink. I love to cook, but especially when I'm cooking for more than just me. Like for my fabulous boyfriend Mike. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »