Amethyst G.

Chef, Food Writer, Cultural Curator.

Exploring the American South Through Food, History, and Culture in the African + African American Diaspora

I'm Amethyst Ganaway, a chef, writer, food historian, and curator from North Charleston, South Carolina. Through research, storytelling, exhibitions, and the table, I document the people, traditions, and ingredients that continue to shape the Black South.

Explore My Work

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 2028.

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Recent Writing

Taste Layers of History in This Mississippi Dessert

The Local Palate July 2026

Current Projects

My work spans writing, exhibitions, public programming, and culinary experiences. Here are a few of the projects I'm currently focused on.

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.

From the Roota to the Toota

My first cookbook, coming in early 2027. Part cookbook, part history, it celebrates the ingenuity, traditions, and flavors of the Black South through recipes and storytelling.

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Mapping a Barbecue Sauce Trail Through the Carolinas

Bon Appétit July 2026

Inside Atlanta's soul food revolution

BBC Feb 2026

Writing

I write about Southern food, agriculture, history, & culture for national & regional publications including The New York Times, Food & Wine, Bon Appétit, & more.