Lowcountry Cuisine is a regional cooking style that originates from the coastal areas of the Carolinas and Georgia. It is characterized by its use of fresh, local ingredients, including seafood, rice, and vegetables. Dishes often feature flavors influenced by African, European, and Native American culinary traditions, creating a unique blend of tastes. Common staples in Lowcountry Cuisine include shrimp and grits, she-crab soup, and hoppin' john. The cuisine emphasizes slow cooking and communal dining, reflecting the area's rich cultural heritage. Festivals and gatherings often celebrate these traditional dishes, showcasing the importance of food in the Lowcountry community.