cuisine

“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.

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

“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.”

“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.”

“P” is for Pine Bark Stew. “Communal stew” is the name that southern cooking authority Stan Woodward gives stews made in big batches and cooked over open fires in large cast-iron pots.

“P” is for Pine Bark Stew. “Communal stew” is the name that southern cooking authority Stan Woodward gives stews made in big batches and cooked over open fires in large cast-iron pots.