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HISTORY:  Barbecue

HISTORY:  Barbecue

S.C. Encyclopedia  |  South Carolina barbecue is slowly cooked, hand-pulled or shredded pork that is flavored with a tangy sauce and usually served with side dishes such as rice, hash, coleslaw, sweet pickles, white bread, and iced tea. Barbecue often is served on festive occasions such as holidays, family reunions, weddings, church and community fundraisers, football tailgating parties, and political meetings. It varies widely across the state with respect to cooking methods, cuts of pork, sauce type, and side dishes served. Barbecue is often the topic of friendly debate since many South Carolinians have strong preferences for particular types that reflect the cultural character and identity of specific regions or places.

by · 11/04/2019 · Comments are Disabled · Features, S.C. Encyclopedia
HISTORY:  Asparagus

HISTORY: Asparagus

S.C. Encyclopedia | Asparagus was an important cash crop in South Carolina from the 1910s until the mid-1930s. Commercial asparagus production began in response to the “cotton problem.” With cotton prices low and the boll weevil creeping ever closer, farmers in the “Ridge” counties of Aiken, Edgefield, and Saluda began planting asparagus to supplement their dwindling cotton incomes.

HISTORY:  Barbados and South Carolina

HISTORY: Barbados and South Carolina

S.C. Encyclopedia | South Carolina’s origins are so closely tied to the British West Indian colony of Barbados that it has been called a “Colony of a Colony.” The historian Jack Greene has called Barbados the “culture hearth” of the southeastern, slavery-dominated plantation economy. Surprisingly little is yet known of the origins of South Carolina’s early leaders. Although the Barbadian influence has probably been overstated and South Carolina’s plantation owners never became absentee landlords to the degree of the West Indian sugar planters, South Carolina did come to more closely resemble the West Indies than did any of the other English mainland colonies.