Interesting History Of Lowcountry Cuisine

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Like most branches of Southern cuisine, Lowcountry is a hodgepodge of international influences: African, French, English, and Caribbean alike. Taylor describes it as Creole cooking with a heavier African influence (as evidenced by the okra, eggplants, and benne used in dishes) than that of other Creole locales.

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The American Lowcountry embodies the coastal regions of South Carolina and Georgia—10,000 square miles of rich marshland flush with oysters and more plant species than all of Europe, says John Martin Taylor, culinary historian and author of Hoppin’ John’s Lowcountry Cooking. And from this fertile territory is a subset of Southern cooking rich in one-pot stews, heaps of seafood, and an abundance of long-grain rice.

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