USC prof touts “Saving the South’s Flavors”
June 5, 2019
University of South Carolina professor Dr. David Shields brought a tasty message as Capital Rotary’s June 5 guest speaker.
Shields (flanked in photo by Rotarians Chris Myers at left and Ann Elliott) tries to revive the best-tasting produce and grains from Southern history and bring them back to the dinner table. He said these essential ingredients of delicious and distinctive foods have become nearly extinct, giving way to crops that are more economical to grow, ship and prepare but not as mouth-watering. A revival of Lowcountry farming and interest from chefs has created a demand for heirloom grains and vegetables.
Shields has published more than 80 articles and a dozen books based on research into the antebellum South’s crops, meals and the cooks who prepared them. He also chairs the Carolina Gold Rice Foundation board and the Slow Food: Ark of Taste for the South project, called “a living catalog of delicious and distinctive foods facing extinction.”
A native of Maryland, Dr. Shields received his undergraduate degree from William and Mary and his PhD from the University of Chicago.
He was appointed a Carolina Distinguished Professor in 2014.
