From rice to oysters, the food that feeds Charleston.
In Charleston, food and history are inseparable. Its unique culinary style was created, in large part, by turning to the past and embracing the ingredients and dishes found in South Carolina’s Lowcountry for centuries. Forward-looking cooks have taken the rest of the world as inspiration, blending traditional local fish and produce with techniques and flourishes from around the globe. Charleston’s signature dishes, such as shrimp and grits and she-crab soup, were once barely known outside the Lowcountry. Now they have spread far beyond the city, becoming part of the evolving canon of “New Southern” cuisine served in restaurants from Louisville to Tampa. Still, Charleston’s food remains particular to the place. Through its signature dishes one can trace the long, complex history of one of America’s oldest and most vibrant cities.
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