FIELD NOTES · NORTH CHARLESTON, SC
Food, history, and the land, from the roota to the toota.
I'm Amethyst Ganaway, a chef, writer, food historian, and curator. Through research, storytelling, exhibitions, and the table, I document the people, traditions, and ingredients that continue to shape the South.
THE NEW YORK TIMES ✦ FOOD & WINE ✦ BON APPÉTIT ✦ GARDEN & GUN ✦ EATER ✦ SERIOUS EATS ✦ SOUTHERN LIVING ✦ THE LOCAL PALATE ✦ PBS ✦ NATIONAL GEOGRAPHIC ✦
MY FIRST COOKBOOK
Black SouthRecipes from the Roota to the Toota
80 recipes rooted in African American Southern foodways, whole-animal cooking, and the practical knowledge that comes from living off the land, from award-winning chef and food writer Amethyst Ganaway.
4 COLOR BOOKS · HARDCOVER · $36.00 · 256 PAGES
AVAILABLE ON APR 27, 2027
What I'm working on
right nowRecent writing
ALL MY WORKAlso in The New York Times, Food & Wine, Bon Appétit, Southern Living, Garden & Gun, Eater, Serious Eats, and The Local Palate. Seen on PBS's Finding Edna Lewis and National Geographic's World of Flavor with Big Moe Cason.
My work spans writing, exhibitions, public programming, and culinary experiences. Here are a few of the projects I'm currently focused on.
Current Projects
Harvesting Heritage
A multi-year initiative with the South Carolina State Museum exploring African American foodways across the state through research, oral histories, public programs, and a major exhibition opening in 2029.
Black South: Recipes from the Roota to the Toota
My first cookbook, out April 27, 2027. Part cookbook, part history, it celebrates the ingenuity, traditions, and flavors of the Black South through recipes and storytelling.
Pre Orders Available
Writing
I write about Southern food, agriculture, history, & culture for national & regional publications including The New York Times, Food & Wine, Bon Appétit, & more.
RISE x Denniston Hill Artist + Chef in Residence
The Rise Residency, created by Chef Marcus Samuelsson, is a paid fellowship and creative retreat for mid-career culinary professionals. Fellows receive a $5,000 stipend, a two-week immersive retreat at Denniston Hill in the Catskills, and six months of direct mentorship with Samuelsson and industry experts.The program is designed to provide chefs, food writers, sommeliers, and entrepreneurs with the funded time and expert support to develop major defining projects. Fellows get unprecedented access to a 6:1 advisor-to-resident ratio, focusing on areas like investment strategy, hospitality operations, and food heritage.
Recent Writing
Taste Layers of History in This Mississippi Dessert
The Local Palate July 2026
Mapping a Barbecue Sauce Trail Through the Carolinas
Bon Appétit July 2026
Inside Atlanta's soul food revolution
BBC Feb 2026
Benne Cake
Food and Wine Feb 2026
An Exciting New Wave of Black Chefs in the U.S.
Michelin Guide Feb 2026