A new cookbook, “Taste the State Georgia,” authored by chef Kevin Mitchell and culinary historian David S. Shields, explores the history and diversity of Georgia’s food culture. The book highlights traditional dishes such as Brunswick stew and Savannah Red Rice, as well as produce like apples, peaches, and Vidalia onions.
Mitchell and Shields argue that Georgia was among the first states to promote its regional cuisine for marketing purposes. They examine local specialties from various regions in the state, including Fort Valley Pecans from Central Georgia and Sapelo Island Clams from the Sea Islands. The authors also discuss recent culinary innovations like the pimento cheeseburger and Vidalia onion cornbread.
The book features stories about heirloom crops and modern kitchens, aiming to show both the historical roots and future direction of Georgian cuisine.
Mashama Bailey, chef and owner of The Grey in Savannah, said: “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.”
The Atlanta Journal Constitution commented: “This latest work takes readers down a delicious historical rabbit hole in a discussion of dishes and ingredients associated with Georgia.”
Duane Nutter, chef and owner of Southern National in Atlanta, stated: “I learned so much, and you will as well.”
Published on August 19 by University of South Carolina Press in hardcover and eBook formats, “Taste the State Georgia” contains sixty-five alphabetical entries with numerous historical recipes. It also includes fourteen original recipes by Chef Mitchell, forty-eight color images, and a foreword by Mashama Bailey.
Kevin Mitchell is noted as the first African American chef instructor at the Culinary Institute of Charleston. He holds degrees in culinary arts from the Culinary Institute of America and southern studies from University of Mississippi.
David S. Shields has written several books on Southern foodways. He is recognized for his contributions to food history through awards such as the Southern Foodways Alliance’s Ruth Fertel Keeper of the Flame Award. Shields also serves as chair of the Carolina Gold Rice Foundation.
