“The Changing Signatures of Carolina Cuisine”
Dr. David Shields, Roy Ritchie Sr Distinguished Fellow at the Huntington Library; Carolina Distinguished Professor at the Univ. of South Carolina, and Chair of the Carolina Gold Rice Foundation.
Dr. Shields has just released his book titled Taste the State: South Carolina Signature Food, Recipes, and their Stories with co-author Kevin Mitchell. Shields also authored The Culinarians: Lives and Careers from the First Age of American Fine Dining. He will be looking back at the key dishes of South Carolina cookery--the foods that signaled our identity at various points since 1776. The talk will take up some of the historical findings of Taste the State, but offer something more--menus that epitomize Carolina Cooking in 1840, 1880, 1920, 1960. He will also reflect on why certain once central dishes: baked tanya, roasted rice birds, groundnut cakes, terrapin soup, rice field turkey, benne & hominy, pumpkin chips, and rice bread have passed into culinary purgatory, scarcely remembered.
This event will take place over Zoom. Registrants will receive a Zoom link for the event via email. If the email does not appear in your inbox, please check your junk/spam folders.
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