Foodseum highlights history of Southern cuisine
Food brings people together. It is a shared bond through which friendship, family and fun come to life. Most people have a favorite memory tied to food, and for many, Southern food holds a special place in their hearts.
For those interested in learning more about Southern cuisine, the Foodseum in Bluffton offers an interactive experience. The Culinary Institute of the South at the Technical College of the Lowcountry recently marked the one-year anniversary of the Foodseum, the first public, interactive food museum in the South.
The roughly 1,000-square-foot space is designed to celebrate Southern and Lowcountry cuisine while giving residents and visitors a chance to learn more about the region’s rich culinary heritage.
According to Mary Lee Carns, vice president for advancement and workforce development, the exhibits were researched using a scholarly approach to ensure accuracy in telling the story of Southern food and culture.
The Foodseum features interactive and rotating exhibits that focus on Southern food topics, local culinary talent and a collection of Lowcountry cookbooks by regional authors, including Pat Conroy. Visitors can explore iconic Southern dishes such as chicken bog and Frogmore stew using touch screens. Carrie Hirsh, Foodseum program coordinator, said she often dispels the myth that frogs are included in Frogmore stew.
A reading bench sits outside the glass-enclosed SERG Show Kitchen, where visitors can watch culinary students at work. Guests can also take a trivia quiz and try to beat the current high score.
Display cases feature a variety of artifacts, including hand-held mixers, a pie cabinet, milk jugs and other kitchen tools. The items often spark memories of earlier generations and home cooking traditions.
A 12-foot table serves as the centerpiece of the space, encouraging conversation about Southern food and its history. The table was handcrafted by the Sun City Hilton Head Woodworkers and Modelmakers Guild. Made from poplar, its base is designed to resemble rice trunks used in South Carolina rice cultivation centuries ago. Mindy Lucas, communications manager for marketing and public relations, said the structures were an engineering achievement brought to America by enslaved people.
Beyond exhibits, the Foodseum also offers educational programming, including a monthly “Fridays at the Foodseum” workshop series. Guest experts include chefs, farmers, restaurateurs, artists and culinary storytellers. Each two-hour session includes a presentation, cooking demonstration, tastings and access to the Foodseum. The cost is $75, and registration is required due to limited space.
Carns said the Culinary Institute of the South was privately funded in collaboration with Beaufort County. The institute, one of four campuses of the Technical College of the Lowcountry, opened in November 2021. The Foodseum, located on the first floor, was part of the institute’s original vision and opened March 10, 2025.
The institute is free and open to the public Monday through Thursday from 9 a.m. to 3 p.m. It is located at 1 Venture Drive in Bluffton. More information is available at tcl.edu/foodseum.
Edwina Hoyle is a freelance writer in Bluffton.
