There was a time when Charleston’s culinary identity felt as unmistakable as its architecture.
You could taste the Lowcountry in a bowl of shrimp and grits, a plate of she-crab soup, a basket of fried seafood or a serving of red rice. Charleston cooking was shaped by geography, history, agriculture and the generations of people who called this place home. It wasn’t simply food. It was a sense of place.
But something is changing.…