Home

Cooks

Reviews

Photos

Recipes

More

Find a Location:

• Acworth
• Albany
• Alpharetta
• Athens
• Atlanta
• Augusta
• Brunswick
• Canton
• Columbus
• Conyers
• Covington
• Cumming
• Dallas
• Dalton
• MORE Locations »
• Learn More

Georgia

The southernmost of the original Thirteen Colonies, Georgia became the fourth state to be admitted into the Union in 1788. The state sits directly above Florida and is pinched between Alabama in the west and South Carolina to the east, leaving about a 100 mile strip of access to the Atlantic Ocean from Savannah in the north down to the border with Florida. Along the coast lies a stretch of coastal plains, marshlands, swamps, and Sea Islands that stretch into South Carolina and are known as the Lowcountry. Here, French and West African culinary traditions came together, resulting in a cuisine based on rice and the area's abundant seafood. Frogmore stew, for example, is a culinary creation credited to African-Americans of West African heritage known as the Gullah. If you use words like "goober" (for peanut) and "gumbo," you're speaking a bit of Gullah. Georgia produces more than 40 varieties of peach. Besides being the Peach State, Georgia is also renowned for its sweet Vidalia onions and peanuts. The rich-flavored pecan is another Georgian treat, particularly when converted into pies and pralines.

Featured Cook mzzDavis Cooking Level: Expert Home Town: Hot Springs, Arkansas, USA Living In: Lilburn, Georgia, USA

About me: Im a young married mom of two beautiful boys. I always wanted to be like my mom and grandmother. Both are masters in the kitchen and i was always so proud of them. Im getting the oppurtunity of a lifetime now attending Le Cordon Bleu. Im learning so much and it's made me love this profession all the more. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »