Taste the State Georgia

"For those who read a menu before eating, this book will entice you into a glorious Georgian feast."—Linton Hopkins, internationally acclaimed chef and owner, Hopkins and Company

"Taste the State Georgia is a remarkable genealogy of the state's cuisine and her contributions to the flow of Southern history and American identity. So proud to see the impact of African Americans so clearly shown in this volume with such a fresh approach."—Michael W. Twitty, culinary historian, James Beard Award–winning author of The Cooking Gene

"A wonderfully compelling celebration of the foods borne from Georgia's fields, forests, and waterways, and how the state's pioneering marketing efforts helped define the very concept of regional American food."—Virginia Willis, chef, James Beard Award–winning cookbook author, and seventh-generation Georgian

"Peaches brought you here, and this book showcases some of the most delicious foodways that will keep you here."—Todd Richards, culinary director of Jackmont Hospitality, award-winning author of Soul and Roots, Heart, Soul

"A deeply researched anthology of ingredients that have a strong history here, and the stories are fascinating. . . . Just about every chapter hits home for me, and the journey is delicious."—Steven Satterfield, James Beard Award–winning chef, author, and co-owner ofMiller Union and Madeira Park, Atlanta

"Required reading for those fascinated by the taste of place, particularly from Georgia, where the flavors crafted by Indigenous, European, and Black people merged over centuries with those of newly arrived Georgians and continue to do so today."—Marcie Cohen Ferris, professor emerita, UNC–-Chapel Hill, author of The Edible South

"A blueberry moon rises; shrimp tap-dance in butter—Georgia's fields and kitchens spin stories sweeter than tea on a summer porch."—Chefarmer Matthew Raiford, sixth-generation farmer, author of Bress 'n' Nyam

"This historian and culinarian duo can't be matched! I learned so much, and you will as well."—Duane Nutter, chef and owner of Southern National, Atlanta, and author of Cutting Up in the Kitchen