[1] He has played a role in reintroducing many traditional southern dishes, and has advocated the return to stone-ground, whole-grain, heirloom grits and cornmeal production.

He has written for such publications as The New York Times, Gourmet, Bon Appétit, Food & Wine and The Washington Post.

[7] The New York Times Magazine called The Fearless Frying Cookbook "extremely user-friendly" and that it would "eventually become the bible on the topic".

[9] Other books he has written include Hoppin’ John’s Charleston, Beaufort & Savannah (1997), which featured Taylor's photography as well as his history and recipes.

[citation needed] He was the keynote speaker at the International Corporate Chefs Association and grand marshal of the Pig Island Celebration in New York.

[citation needed] In 2012, the University of North Carolina Press published the 20th Anniversary Edition of Hoppin’ John's Lowcountry Cooking, with a new preface by Taylor.

And ... for a having "demonstrated generosity and extraordinary support to others in the field, helping to shape and elevate culinary history into the academically-respected discipline that it is today.

[citation needed] In 2019, Taylor moved to Phnom Penh, Cambodia, where Herrington is the Peace Corps Country Director.