About the book
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.
Editions of Taste the State Georgia
- Hardcover
- ISBN 9781643365442
- PDF
- ISBN 9781643366029
Read an Excerpt
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.
Frequently Asked Questions
What is Taste the State Georgia about?
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.
What core themes, tropes, or subjects are explored in Taste the State Georgia?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > National and regional cuisine / Cuisine of specific cultures or peoples
Where can I read a sample of Taste the State Georgia?
You can read an official preview of the few pages here https://www.book2look.com/book/9781643365442
How long is Taste the State Georgia and how many pages does it have?
Taste the State Georgia has 304 page(s)
Who is/are the Author/s of the book Taste the State Georgia?
Kevin Mitchell
What are the ISBN numbers for the physical and digital editions?
Taste the State Georgia is available as hardcover(ISBN 9781643365442) and pdf(ISBN 9781643366029)
Where can I buy Taste the State Georgia online or support local independent bookshops?
You can buy Taste the State Georgia from below
Where can I buy Taste the State Georgia?