Ingredient by ingredient, dish by dish, take a tantalizing tour of Georgia’s signature foods
‘Taste the State Georgia and the regional foods within it can be a source of pride for people and communities…. This book will prepare you for your next Georgian culinary adventure and give you a bit of history on why southerners eat what they eat.’
—Mashama Bailey, chef and owner of The Grey, Savannah
From apples to peaches to Vidalia onions, Georgia is home to some of the finest produce grown in the American South. From Brunswick stew to Savannah Red Rice, the state’s signature dishes are steeped in history. In Taste the State Georgia, chef Kevin Mitchell and culinary historian David S. Shields reveal the stories and history that have made this rich food culture what it is today.
Arguing that Georgia was one of the first states to enthusiastically claim regional cuisine as a marketing tool, Mitchell and Shields explore each of the state’s regions, highlighting foods such as Fort Valley Pecans from Central Georgia and Sapelo Island Clams from the Sea Islands. Beyond such staples of the Georgian diet, the authors emphasize more recent culinary creativity, which has produced favorites like the pimento cheeseburger and Vidalia onion cornbread. Sharing stories of heirloom cultivars and innovative kitchens, Taste the State Georgia is a testament to both the enduring memory and future possibilities of Georgian cuisine.
Taste the State Georgia includes sixty-five alphabetical entries, with numerous historical recipes, fourteen original recipes by Chef Mitchell, forty-eight color images, and a foreword by celebrated Savannah chef and author Mashama Bailey.
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Kevin Mitchell is the first African American chef instructor at the Culinary Institute of Charleston and holds degrees in culinary arts and southern studies from the Culinary Institute of America and University of Mississippi. He is the co-author, with David S. Shields, of Taste the State: South Carolina’s Signature Foods, Recipes, and Their Stories.
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