The Lowcountry, which is commonly defined as extending from Savannah to Pawleys Island in South Carolina, has produced one of the richest and most distinctive kitchens of American cookery. Long before the current locavore movement became a driving force among American chefs, Lowcountry cuisine was based strictly on foods grown and harvested in this coastal area, including crab, shrimp, fish, oyster, game, grits (ground cornmeal) and rice.