Heritage foods and Georgia Regional Cuisines! It’s our topic of the show! When it comes to food and travel we all want to experience the local cuisine.  The traditional foods and beverages which the destination is known for is one of the best ways to also understand the local culture and people of the region.

But, how often do we stop to think about how that food item has become a local tradition? Has it always been there? How has migration and the movement of people through the years influenced the preparation, ingredients and taste of foods.

On our show we talk with several food historians about how culture and the migration of people all play a part in making a food the traditional favorite of that region.

We are offering two shows all about heritage foods in Georgia and the Southern region.  This topic involves so much information and research taking place at universities today, that we are breaking it into two parts!

Doc Bill starts us off with an overview of food, culture and what we call “food maps” where foods originated.  He also introduces us to the Ark of Taste organization.

The following guests join us for a very educational conversation about food, history, culture and what’s being done now to preserve heritage crops.

Click the links below to hear the show and our very informative conversation with food historians working hard to research and study Georgia Regional Cuisines.

Our show guests:

Segment Two – Sarah Ross, Director of Wormsloe Institute For
Environmental History.

 

 

 

 

 

 

Segment Three – Marc Mousseau, Owner – Hamthropology – Registered Ossabaw Island pork

 

 

Segment Four –

David Shields, University Professor and Board Member of Carolina Rice Foundation