BEGIN:VCALENDAR VERSION:2.0 PRODID:-//130.74.126.25//NONSGML kigkonsult.se iCalcreator 2.26.9// CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Center for the Study of Southern Culture X-WR-CALDESC: X-FROM-URL:https://southernstudies.olemiss.edu X-WR-TIMEZONE:America/Chicago BEGIN:VTIMEZONE TZID:America/Chicago X-LIC-LOCATION:America/Chicago BEGIN:STANDARD DTSTART:20231105T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0600 RDATE:20241103T020000 TZNAME:CST END:STANDARD BEGIN:DAYLIGHT DTSTART:20240310T020000 TZOFFSETFROM:-0600 TZOFFSETTO:-0500 RDATE:20250309T020000 TZNAME:CDT END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:ai1ec-25365@southernstudies.olemiss.edu DTSTAMP:20240328T233535Z CATEGORIES;LANGUAGE=en-US:South Talks CONTACT:Afton Thomas\; amthoma4@olemiss.edu DESCRIPTION:The University of South Carolina Press published Taste the Stat e: South Carolina’s Signature Foods\, Recipes\, and Their Stories\, a guid e co-written by Southern Studies alumnus Kevin Mitchell and author David S hields. Mitchell and Shields present the cultural histories of native ingr edients and showcase the evolution of the dishes and the variety of prepar ations that have emerged. With surprising stories from South Carolina’s si ngularly rich food tradition\, Mitchell and Shields celebrate the contribu tions of Native Americans\, the Gullah Geechee\, and European settlers tha t contributed to what has become Carolina cooking. In this SouthTalk\, Mit chell and Shields will share a bit of what you need to know about Carolina Cooking: the pleasures of pilau\, okra soup not gumbo\, white flint grits \, and old candy.\nKevin Mitchell is a chef instructor and scholar of hist orical foodways in the American South. Chef Mitchell works tirelessly to p reserve southern ingredients and champion the historical significance of A frican Americans in the culinary arts. In 2008\, he became the first Afric an American Chef Instructor at the Culinary Institute of Charleston and si nce then has become one of Charleston’s most recognizable and accomplished chefs. Throughout his work\, Mitchell continues to enrich and refine his expertise of historic southern cuisine. He sits on numerous boards and adv isory committees\, including Slow Food Charleston\, the Southern Foodways Alliance (of which he was also a Nathalie Dupree Graduate Fellow in 2016)\ , and the Carolina Gold Rice Foundation. Most recently\, Mitchell was name d a South Carolina Chef Ambassador for the year 2020\, a leadership positi on he will hold through 2021.\nDavid S. Shields is the Carolina Distinguis hed Professor at the University of South Carolina and Chairman of the Caro lina Gold Rice Foundation\, a non-profit instrumental in the recovery and restoration of many key ingredients to southern cooking. An historian of a griculture and food preparation\, Shields publishedSouthern Provisions: Th e Creation and Revival of a Cuisine (University of Chicago Press\, 2015) a nd The Culinarians: Lives & Careers from the first Age of American Fine Di ning. Shields publishes a newsletter\, Foodlore & More\, with near daily m editations on the history of food and its preparation. For his work Shield s has won the Southern Foodways Alliance’s “Ruth Fertel Keeper of the Flam e Award” and the Slow Food USA “Snail Blazer of Biodiversity.” In 2018 he was a finalist for the James Beard book award in food scholarship in 2018 . Shields also publishes books in the areas of history of photography and early American print culture. His nickname in Southern food circles is “t he flavor saver.”\nTickets: https://olemiss.zoom.us/meeting/register/tJwof umqrTgjHd2t0PXpeKLzc9iUZHpVZTo-. DTSTART;TZID=America/Chicago:20211117T120000 DTEND;TZID=America/Chicago:20211117T130000 LOCATION:Online SEQUENCE:0 SUMMARY:SouthTalks: Taste the State: South Carolina’s Signature Foods Recip es & Their Stories URL:https://southernstudies.olemiss.edu/event/southtalks-taste-the-state-so uth-carolinas-signature-foods-recipes-their-stories/ X-COST-TYPE:external X-WP-IMAGES-URL:thumbnail\;https://southernstudies.olemiss.edu/media/Kevin- Mitchell-headshot-150x150.jpg\;150\;150\,medium\;https://southernstudies.o lemiss.edu/media/Kevin-Mitchell-headshot-150x150.jpg\;150\;150\,large\;htt ps://southernstudies.olemiss.edu/media/Kevin-Mitchell-headshot-150x150.jpg \;150\;150\,full\;https://southernstudies.olemiss.edu/media/Kevin-Mitchell -headshot-150x150.jpg\;150\;150 X-ALT-DESC;FMTTYPE=text/html:\\n\\n
\\nThe Universit y of South Carolina Press published Taste the State: So uth Carolina’s Signature Foods\, Recipes\, and Their Stories\, a guide co-written by Southern Studies alumnus Kevin Mitchell and author Dav id Shields. Mitchell and Shields present the cultural histories of native ingredients and showcase the evolution of the dishes and the variety of pr eparations that have emerged. With surprising stories from South Carolina’ s singularly rich food tradition\, Mitchell and Shields celebrate the cont ributions of Native Americans\, the Gullah Geechee\, and European settlers that contributed to what has become Carolina cooking. In this SouthTalk\, Mitchell and Shields will share a bit of what you need to know about Caro lina Cooking: the pleasures of pilau\, okra soup not gumbo\, white flint g rits\, and old candy.
\nKevin Mitchell is a chef instructor and scholar of historical foodways in the Americ an South. Ch ef Mitchell works tirelessly to preserve southern ingredients and champion the historical significance of African Americans in the culinary arts. In 2008\, he became the first African American Chef Instructor at the Culina ry Institute of Charleston and since then has become one of Charleston’s m ost recognizable and accomplished chefs. Throughout his work\, Mitchell co ntinues to enrich and refine his expertise of historic southern cuisine. H e sits on numerous boards and advisory committees\, including Slow Food Ch arleston\, the Southern Foodways Alliance (of which he was also a Nathalie Dupree Graduate Fellow in 2016)\, and the Carolina Gold Rice Foundation. Most recently\, Mitchell was named a South Carolina Chef Ambassador for th e year 2020\, a leadership position he will hold through 2021.
\nDavid S. Shields is the Carolina Distingui shed Professor at the University of South Carolina and Chairman of the Carolina Gold Rice Foundation\, a non-profit instrumental in the recovery and restoration of many key ingred ients to southern cooking. An historian of agriculture and food preparatio n\, Shields publishedSouthern Provisions: The Creation and Revival of a Cuisine (University of Chicago Press\, 2015) and The C ulinarians: Lives & Careers from the first Age of American Fine Dining. Shields publishes a newsletter\, Foodlore & More\, with near daily meditations on the history of food and its preparation . For his work Shields has won the Southern Foodways Alliance’s “Ruth Fert el Keeper of the Flame Award” and the Slow Food USA “Snail Blazer of Biod iversity.” In 2018 he was a finalist for the James Beard book award in foo d scholarship in 2018. Shields also publishes books in the areas of histo ry of photography and early American print culture. His nickname in Southe rn food circles is “the flavor saver.”
\nTickets: https://olemiss.zoom.us/meeting/register/tJw ofumqrTgjHd2t0PXpeKLzc9iUZHpVZTo-.
X-TICKETS-URL:https://olemiss.zoom.us/meeting/register/tJwofumqrTgjHd2t0PXp eKLzc9iUZHpVZTo- END:VEVENT END:VCALENDAR