Georgia Teen's Culinary Talents Take Center Stage

The culinary world is divided. Women spend on average more time in the kitchen than men, but most celebrity chefs are men. One food writer is calling for more gender diversity in her field because she says that matters to food trends and journalism. In a commentary, Kathleen Purvis, the food editor of the Charlotte Observer, says women need to have a seat at that table.

The history of Southern food is as rich as its flavors. Whether it's red beans and rice, fried chicken, biscuits or potlikker, the history of our region’s fare stretches far and wide – from slave plantations, to the Montgomery Bus Boycott, and into our kitchens today. 

Food is an integral part of the South’s identity, and all this year, we’re paying homage to Southern cuisine. It’s a series we call Georgia Eats. A lot of chefs and food writers know the name Mrs. S.R. Dull. In 1928, she wrote the book "Southern Cooking," which has been described as the "bible" of Southern cooking. That got us thinking if there are any other cookbooks that rise to that level.

Thirty years ago, one cookbook called  "White Trash Cooking" shook up the culinary world. The title alone was enough to offend some people, and the recipes -- with ingredients like canned corned beef and potato chips -- offered a glimpse into what was served in the homes of poor Americans in the South. We look back on its controversial legacy with Southern Foodways Alliance director John T.

These days you can find sweet tea just about everywhere in Georgia. However, there was a time when it was more rare. GPB's Sean Powers pours up a tall glass of history with freelance journalist Tove Danovich and Vernell Mosley of the Sweet Tea Factory.

"HISTORY OF SWEET TEA" written by Linda Stradley of What's Cooking America:

Georgia leads Southern states in hospitality, according to a recent survey from Twiddy.com. What does Southern Hospitality really mean?

The New York Times recently profiled a locally-grown Georgia gem: cold-pressed green peanut oil.  Professional chefs are crazy for it, but it’s just now making waves in the culinary world. We put Celeste Headlee in the kitchen with Steven Satterfield, co-owner and executive chef of Miller Union, and peanut farmer Clay Oliver of Oliver Farm for a taste test.