Georgia is an authentic culinary mecca, where the food embodies the state’s rich history and diversity. Simple ways of cooking corn and beans, for example, speak to the Native American’s influence on early settlers from England, while pork was popularized by the Spanish. Yet it was the Africans who were brought here on the slave trade that reinterpreted this Euro-American cookery to create the “soul food” that we all know and love today. You can dive into this rich and unique world of food at any of Georgia’s numerous two and four-year schools and colleges, or private institutes that offer certification programs and continuing education.