Description

Join the Bartow History Museum for a special evening with Chef Kevin Mitchell and culinary historian David S. Shields, co-authors of Taste the State: Georgia. During this lecture and book signing, Mitchell and Shields trace the origins and evolution of Georgia’s foodways, exploring the traditions, innovations, and stories behind iconic dishes such as Brunswick stew, Savannah red rice, and Vidalia onion cornbread. Featuring sixty-five alphabetical entries, fourteen original recipes by Chef Mitchell, and vivid photography, Taste the State: Georgia celebrates the heirloom ingredients and creative spirit that define Georgia’s cuisine. About the Speakers Chef Kevin Mitchell is the first African American chef instructor at the Culinary Institute of Charleston. He holds degrees in culinary arts and Southern studies from the Culinary Institute of America and the University of Mississippi. Mitchell also co-authored Taste the State: South Carolina’s Signature Foods, Recipes, and Their Stories with David S. Shields. David S. Shields is the author of numerous books, including Southern Provisions: The Creation and Revival of a Cuisine and The Ark of Taste: Delicious and Distinctive Foods that Define the United States, a James Beard and IACP award finalist co-authored with Giselle Kennedy Lord. He received the Southern Foodways Alliance’s Ruth Fertel Keeper of the Flame Award and serves as chair of the Carolina Gold Rice Foundation. Discover the flavors, stories, and history that make Georgia’s culinary heritage unforgettable.