Chef and culinary instructor Kevin Mitchell and historian David S. Shields’ new book ‘Taste the State’ is a deep dive into South Carolina food.
Part food history, part cookbook, and part collection of unusual bygone recipes, ‘Taste the State’ provides an unparalleled understanding of foods from every region of South Carolina— Lowcountry rice and seafood dishes; Pee Dee catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of the mountainous Upstate.
Matt Lee & Ted Lee, James Beard Award-winning authors of ‘The Lee Bros. Southern Cookbook,’ raved, “We devoured Kevin Mitchell and David Shields's ‘Taste the State,’ which reveals on every page fresh and new information about foods that have all but disappeared, such as palmetto pickle and tanya root, and also traditions still very much alive, like Frogmore stew, barbecue and boiled peanuts. Mitchell and Shields's collaboration is the most engaging—and cookable!—volume on the Palmetto State's foodways to date."
Chef Kevin Mitchell will visit bookstores, museums, historic sites, cultural centers, and libraries across South Carolina this fall. Columbia dates include a signing at the South Carolina State Museum on October 30; a farm-to-table dinner at City Roots with Kristian Niemi on October 30; and a virtual event with David Shields at the Richland County Public Library on December 9. Learn more at uscpress.com/Taste-the-State-Tour
Kevin Mitchell, a South Carolina Chef Ambassador, is the first African American chef instructor at the Culinary Institute of Charleston in South Carolina. David S. Shields is Carolina Distinguished Professor of the English Language and Literature Department at the University of South Carolina and the chair of the Carolina Gold Rice Foundation.
‘Taste the State’ is published by the University of South Carolina Press. Learn more and shop online at uscpress.com/Taste-the-State
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