Charleston and Lowcountry food preparation techniques have been special attractions for centuries. With seafood as a staple, delicious recipes have been credited to area cooks but more recently the recognition of the cross-cultural influences on those foods have been publicized.

Generations-old styles of cooking, so customary under the category of “soul food”, have made their way into majority-owned restaurants as the appreciation for African derived spices, flavors, and preparations increases. Diversified menu options reflect the end of restaurants once separated by race, and nationally recognized cooking tributes to local African American chefs are closing the divide between what is or is not considered “good food” and “fine dining.”