Taste the State Georgia Panel Discussion with Kevin Mitchell and David Shields (Decatur, GA)

Oct 4, 2025 @ 4:15pm - 5pm | Location: Decatur Book Festival, First Baptist Church, Carreker Hall, 308 Clairemont Ave, Decatur, GA 30030

Oct 4, 2025 @ 4:15pm - 5pm
Location: Decatur Book Festival, First Baptist Church, Carreker Hall, 308 Clairemont Ave, Decatur, GA 30030
Hosted by: Decatur Book Festival

Join us for an panel discussion with Kevin Mitchell and David S. Shields at the Decatur Book Festival, moderated by Ligaya Figueras. Learn about the rich history of Georgia's signature foods in their new book, Taste the State Georgia: Distinctive Foods and Stories from Where Eating Local Began.

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.

Kevin Mitchell is the first African American chef instructor at the Culinary Institute of Charleston and holds degrees in culinary arts and southern studies from the Culinary Institute of America and University of Mississippi. He is the co-author, with David S. Shields, of Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories.

David S. Shields is the author of numerous books including Southern Provisions: The Creation and Revival of a Cuisine and, with Giselle Kennedy Lord, the James Beard and IACP award finalist The Ark of Taste: Delicious and Distinctive Foods that Define the United States. He is a recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award and chair of the Carolina Gold Rice Foundation.

Ligaya Figueras is the senior editor for Food & Dining at the Atlanta Journal-Constitution. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.

View the Decatur Book Festival event page.