Taste the State Georgia: Distinctive Foods and Stories from Where Eating Local Began. This item is unavailable.Taste the State Georgia: Distinctive Foods and Stories from Where Eating Local Began

Delve into the rich history 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

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.

David S. Shields is the author of numerous books including Southern Provisions: The Creation and Revival of a Cuisine and, with Giselle Kennedy Lord, the James Beard and IACP award finalist The Ark of Taste: Delicious and Distinctive Foods that Define the United States. He is a recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award and chair of the Carolina Gold Rice Foundation.