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And there are few better places to see how short the line between there and here than gullah culture. >> anthony: i'm really enjoying this, i got to tell you. >> sean: this is so delicious. >> ashley: oh my goodness. >> anthony: how african is traditional gullah cooking? >> ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. >> sean: if you look at the history of american food and you'll -- you'll quickly see that this is -- this is one of the first...

You're looking at the advanced thinking. >> i'll agree with you, there's nothing more political than food. >> you got it. >> chef mike latta's restaurant, fig, was one of the first and most important on the charleston scene. determined to source the kind of local products you used to find everywhere in the low country. as much as i'd like to illustrate that solid grounding in traditional ingredients and preparations with my order, i would not resist the soft shell crabs which are just in season, with a pasta and shaved bottarga which frankly i'd slit my best friend's throat for. wow, that look...

This, i got to tell you. >> sean: this is so delicious. >> ashley: oh my goodness. >> anthony: how african is traditional gullah cooking? >> ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. >> sean: if you look at the history of american food and you'll -- you'll quickly see that this is -- this is one of the first true cuisines of america. >> anthony: oh what's that? what is this? it looks good. >> b.j.: we're going back to west africa. >> ashle...

Local products you used to find everywhere in the low country. as much as i'd like to illustrate that solid grounding in traditional ingredients and preparations with my order, i could not resist the soft shell crabs which are just in season, with a pasta and shaved bottarga which frankly i'd slit my best friend's throat for. wow, that looks great. >> yeah. >> that's beautiful. sweet. when you had your first plate full of proper rice, is there an instinct to bludgeon the rest of the world in an understanding of what you'd just come to understand? >> i did not run up and down the streets of cha...