cuisine

“G” is for Grosvenor, Vertamae (1938-2016). Writer, culinary anthropologist. A woman with varied interests Grosvenor traveled abroad and became interested in the African diaspora and how African foods and recipes travelled and changed as a result of it.

“G” is for Grosvenor, Vertamae (1938-2016). Writer, culinary anthropologist. A woman with varied interests Grosvenor traveled abroad and became interested in the African diaspora and how African foods and recipes travelled and changed as a result of it.

“G” is for grits. Grits is (or are) the coarse-to-fine ground product of a milling process whereby the hull of the dried corn kernel is popped open and the fleshy part is milled into tiny particles.

“G” is for grits. Grits is (or are) the coarse-to-fine ground product of a milling process whereby the hull of the dried corn kernel is popped open and the fleshy part is milled into tiny particles.

“C” is for Chicken bog. While anecdotal evidence exists that the name chicken bog was related to the “boggy” nature of is home, the Pee Dee, culinary historians agree on one thing: that a “bog (unlike a pilau) is any stew that includes wet, soggy rice.”

“D” is for Duke’s mayonnaise. Eugenia Duke mixed her first batch of mayonnaise in her Greenville home sometime in the early twentieth century.

“D” is for Duke’s mayonnaise. Eugenia Duke mixed her first batch of mayonnaise in her Greenville home sometime in the early twentieth century.

“H” is for Hoppin' John. Hoppin' John is a pilaf made with beans and rice that The recipe came directly to America from West Africa.

“H” is for Hoppin' John. Hoppin' John is a pilaf made with beans and rice that The recipe came directly to America from West Africa.

“B” is for Blenheim ginger ale. Blenheim's ginger ale has its origins in the Marlboro County village of Blenheim.