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A comprehensive collection of South Carolina food history featuring 82 food profiles of the state's most distinctive ingredients, historic and modern recipes, and the contributions of Native Americans, the Gullah Geechee, and European settlers to Carolina cooking.
A celebration of Brookgreen Gardens’ 90th anniversary, this volume features sculptures, historic sites, botanical gardens, and zoo animals in 100 color photographs.
Reflections of South Carolina, Volume 1
photographs by Robert C. Clark
foreword by Walter Edgar
Invisible No More
edited by Robert Greene II and Tyler D. Parry
foreword by Valinda W. Littlefield
afterword by Henrie Monteith Treadwell
introduction by Page Hayhurst Kiniry
foreword by Dick Rosen
with contributions by Robin R. Salmon
A Guide to the Wildflowers of South Carolina, revised and expanded edition
Patrick D. McMillan, Richard D. Porcher, Jr., Douglas A. Rayner, and David B. White
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Posted: November 8, 2021
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Oct. 12 - Dec. 9.
Join us on the Taste the State book tour! Meet authors Kevin Mitchell and David S. Shields and learn about South Carolina's rich food history featured in their new book, Taste the State: South…
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