Engelhardt challenges the reader to think about Southern foodways as dynamic and representative of the conflicting views of Southern female identity.
Whiskey knowledge for the masses.
“He found a national/international audience for local chefs and restaurateurs pushing Louisiana, particularly New Orleans onto the map of great culinary destinations.”
Dozens of processed foods that we know and love in the South and beyond have a military connection. How did the army get so involved in our diets?
The tiki mugs made by Asheville, North Carolina’s Jim McDonough are weird and wonderful objects.
2014 Smith Symposium Fellow Evan Mah reflects on last year’s symposium and looks ahead to #SFA15.
In case you missed it, oral historian Amy C. Evans recently interviewed SFA filmmaker Joe York for The Local Palate.
If you’re an SFA member, you noticed that Gravy magazine got a face lift for the fall issue. For that spiffy new design, we thank Richie Swann.
Kick off your trip to the 18th Annual Southern Foodways Symposium with a crash course in Southern Studies at the University of Mississippi.