Adrian Miller’s The President’s Kitchen Cabinet aims to fill in the “historical silhouettes” of the black culinary figures whose influence he noted while researching his first book.
Gear up for our twentieth Southern Foodways Symposium with these insightful reads, listens, and watches.
Leah Chase talks of seven decades at Dooky Chase’s Restaurant in New Orleans.
The Smithsonian National Museum of American History hosts the 2017 Smithsonian Food History Weekend on October 26-28.
The Shad Planking is a Virginia tradition dating back to the 1930s. In this episode, Jackie Snow tells the story of shad’s decline and comeback in the Chesapeake Bay.
You might think that Adam Seger was ostracized for fibbing about the origins of the famed Seelbach cocktail. But that didn’t happen.
In the wake of hurricane Harvey, I knew Bryan would help lead the recovery of his beloved hometown.
During legal segregation, guides like the Negro Motorist Green Book advised black travelers of places they could dine safely or lay their heads while on the road. My parents had their own versions of these guides in their heads, memorized after the formal end of Jim Crow.
Thirty-two years ago a newly arrived German chef demanded the best of Atlanta.