Integrating the Arts Through Autumnal Foodways: Celebrating South Carolina’s Rich Culinary Heritage

As the holiday season approaches, food takes center stage in celebrations across the Palmetto State. From traditional autumn crops like pumpkins, apples, and pecans to the hearty flavors of sweet potatoes and okra, each ingredient we enjoy today has roots that
stretch deep into our state’s rich history.
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Working as the Director of Exhibitions and Programs at the Morris Center for Lowcountry Heritage, I had the privilege of hosting The Food We Celebrate, on loan from the South Carolina State Museum. This exhibit provided a remarkable look at South Carolina’s iconic foods and reshaped my understanding of their cultural significance, especially during the holiday season.

South Carolina’s foodways are a blend of traditions from Native Americans, enslaved
Africans, and European settlers, each contributing to the dishes and ingredients we hold
dear. Sweet potatoes, for instance, which feature prominently in holiday pies and
casseroles, were cultivated by Native Americans long before becoming a staple in
Southern cooking. Similarly, okra, an ingredient in hearty stews, was brought to the
region by enslaved Africans who carried their culinary traditions across the Atlantic,
helping shape the foundation of Southern cuisine.

Exploring resources like Taste the State: South Carolina's Signature Foods, Recipes,
and Their Stories by David S. Shields and Kevin Mitchell has deepened my appreciation
for these foods’ origins. This book highlights how many of the ingredients we enjoy
today and tells a story of resilience and adaptation.
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Whether baking a pecan pie, stirring an okra stew, or roasting sweet potatoes, each
dish is a celebration of our state’s agricultural heritage and the diverse communities that
helped shape South Carolina’s culinary identity. While you are celebrating this season,
let’s honor that legacy by recognizing the cultural significance behind every bite.

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