A History of Southern Food with Chef Kevin Mitchell
Conversations around southern food have been met with passion and debate. Oftentimes, the holders of these traditions are overlooked. Chef Kevin Mitchell, C.E.C, C.F.S.E, M.A, examines the stories of the freed and enslaved Black cooks from Charleston, who, through their skill, created the authentic cuisine still alive today. In this session, you will discover the lives of some of the greatest black caterers of Charleston and explore some of the most important ingredients, such as Carolina Gold Rice, that play a vital part in the story of Southern food, ingredients that still today show how deep the African influence is on Southern food.
Featuring Chef Kevin Mitchell’s Work:
Kevin Mitchell’s Recommended Reading List
Consuming Identity: The Role of Food in Redefining the South (Race, Rhetoric, and Media Series) by Ashli Quesinberry Stokes and Wendy Atkins-Sayre
The Larder, edited by John T. Edge, Elizabeth S.D. Engelhardt, and Ted Ownby