Our latest SFA documentary, All Fried: Carolina Fish Camps, explores the relationship between Charlotte’s textile mill communities and the Carolina fish camps the region has become known for.
by Kat Kinsman (Gravy, Spring 2017) What does your research tell you about the perception of the value of Southern food? I have data from 1986 to 2016 from the bigger markets on the coasts, and Chicago. I’ll start on a cautionary note on what I saw in terms of the data about New York … Continued
On this episode of Gravy, we go global to explore the spread of a prolific Southern food to an unlikely place: pork barbecue in the Israeli city of Tel Aviv.
From souvlaki to hot dogs, baklava to snapper throats, and barbecue to meat-and-threes, the South and Greece intertwine in Alabama.
When customers at Cliff’s Meat Market in Carrboro, North Carolina began asking for cuts in Spanish, owner Cliff Collins started looking for help.
If food in general, and Southern food in particular, does indeed wield this power to unite individuals who espouse opposing worldviews, Consuming Identity: The Role of Food in Redefining the South seeks to explain why.
Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served as a side to soy-glazed grouper, “soul food”?
This summer SFA begins a Summer Documentary Film Internship program to encourage and nurture emerging documentary filmmakers.
Though it serves a variety of Gulf seafood, Bayley’s is known for two specialties: West Indies salad and fried crab claws.