A new cookbook titled “Taste the State Georgia” offers readers an in-depth look at the history and diversity of Georgia’s culinary traditions. Written by chef Kevin Mitchell and culinary historian David S. Shields, the book examines how Georgia’s regional cuisine has developed over time and highlights both traditional dishes and modern innovations.
The authors argue that Georgia was among the first states to use its unique food culture as a marketing tool. They explore foods from different regions, such as Fort Valley Pecans from Central Georgia and Sapelo Island Clams from the Sea Islands, while also discussing newer creations like pimento cheeseburgers and Vidalia onion cornbread. The book includes stories about heirloom produce varieties and features from contemporary kitchens.
Chef Mashama Bailey, 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 on the publication: “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, added his endorsement: “I learned so much, and you will as well.”
Published on August 19 by University of South Carolina Press, “Taste the State Georgia” is available in hardcover and eBook formats. It contains sixty-five entries arranged alphabetically, numerous historical recipes alongside fourteen original recipes by Chef Mitchell, forty-eight color photographs, and a foreword written by 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 as well as southern studies from the University of Mississippi.
David S. Shields has authored several books on Southern foodways including “Southern Provisions: The Creation and Revival of a Cuisine.” He co-authored “The Ark of Taste: Delicious and Distinctive Foods that Define the United States,” which was recognized as a finalist for both James Beard Foundation awards and IACP awards. Shields has also received honors such as the Ruth Fertel Keeper of the Flame Award from Southern Foodways Alliance.
