South Carolina State Museum recently issued the following announcement.
The Cotton Mill Exchange at the State Museum will host a book signing for Taste the State: South Carolina’s Signature Foods, Recipes, and Their Stories with author Kevin Mitchell.
About the Book
In Taste the State, Kevin Mitchell and David S. Shields present surprising stories and engaging profiles of eighty-two of South Carolina’s most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories, tales of kitchen creativity, and agricultural innovation throughout the Palmetto State.
Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor.
About the Authors
Kevin Mitchell is the first African American chef instructor at the Culinary Institute of Charleston in South Carolina. In 2020 he was named a South Carolina Chef Ambassador. David S. Shields is Carolina Distinguished Professor of English Language and Literature at the University of South Carolina, chair of the Carolina Gold Rice Foundation, author of numerous books, and the recipient of the Southern Foodways Alliance’s Ruth Fertel Keeper of the Flame Award.
Original source can be found here.
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