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Lowcountry cuisine is thecooking traditionally associated with theSouth Carolina Lowcountry and theGeorgian coast. While it shares features withSouthern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above theFall Line.
With its diversity of seafood from the coastalestuaries, its concentration of wealth inCharleston andSavannah, and a vibrantAfrican cuisine influence, Lowcountry cooking has strong parallels withNew Orleans andCajun cuisine.
The lowcountry includes the coastal regions of South Carolina and Georgia. There is a difference of opinion as to what exactly theSouth Carolina Lowcountry encompasses. The term is most frequently used to describe the coastal area ofSouth Carolina that stretches fromPawleys Island, South Carolina to the confluence of theSavannah River at theGeorgia state line. More generous accounts argue that the region extends further north and west, including all of theAtlantic coastal plain ofSouth Carolina andGeorgia. The geography is a critical factor in distinguishing the region's culinary identity from interior areas of the South.
The rich estuary system provides an abundance of shrimp, fish, crabs, and oysters that were not available to non-coastal regions prior to refrigeration. The marshlands of South Carolina also proved conducive to growingrice, and grain became a major part of the everyday diet.
Food portalTheLowcountry of South Carolina | ||
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