The map shows the state of South Carolina divided into four regions, according to the preferred style of condiment used on barbecued food.The prevalence of this last sauce John Shelton Reed attributes to "the great 18th century wave of German immigrants to the Southern uplands."
- The vinegar and pepper region covers the eastern quarter of the state. This is “a southward extension of eastern North Carolina-style sauce,” states Mr Reed.
- “The tomato region ditto for North Carolina’s Piedmont- or Lexington-style sauce, which is basically the eastern sauce with a little tomato added, still thin and vinegar-flavored.”
- The ketchup region is influenced by what they serve in Georgia “and most of the trans-Appalachian South – or for that matter in grocery stores – a thick, sweet, ketchupy sauce.”
- Unique to South Carolina, though, is “the mustard sauce of central South Carolina, (which) is unique to that state, and (which) gives it more distinct barbecue regions than any other.”