Stephen Satterfield has spent the better part of the last two decades redefining how people write, interpret and talk about food.

He’s the director of the critically-acclaimed, two-time NAACP and Peabody award-winning Netflix docuseries “High on the Hog: How African American Cuisine Transformed America,” and he’ll be bringing his expertise to the University of South Carolina in early September.

USC’s Division of Access, Civil Rights and Community Engagement will host A Conversation with Stephen Satterfield Sept. 10 complete with a screening of a few clips from the Netflix series and a moderated question and answer session.

The free event open to the public will begin at 6 p.m. at the Hootie Johnson Performance Hall in the Darla Moore School of Business (1014 Greene St.).

The screening and Q&A is designed to spark conversation around food and culture as well as other themes discussed in High on the Hog.

Prior to his career in media, Satterfield became a sommelier at the age of 21 and spent time as a social entrepreneur promoting wine as a catalyst for socioeconomic development for black workers in South Africa.

He founded the International Society of Africans in Wine, a non-profit foundation, and managed a farm-to-table restaurant in San Francisco.

Satterfield has a few media ventures along with High on the Hog, including co-founding Whetstone Media. The media company puts out a quarterly magazine exploring food history and culture while also producing several podcasts.