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Nashville’s Nolensville Road

Meet the people working along Nashville’s Nolensville Road. Farmers, caterers, restaurateurs, and market owners reflecting this city’s growing diversity.

Pats--Slugs2-Edited

A Hamburger by Any Other Name

This project documents the style of hamburger popular in of the lower Tennessee Valley. While these varieties, known in Mississippi as slugburgers or doughburgers, are new to many audiences, their tradition extends far back into history.

Francisco Oscar Miranda. From Cigar City Magazine.

Tampa Devil Crabs

The history of the devil crab and the Tampa cigar industry are inextricable. Once made with a then plentiful but now depleted supply of blue crabs from Tampa Bay, the story of this fried street food is deeply rooted in labor and immigration.

Sauces

Bluegrass & Birria

Since the mid-1990s, an influx of Latino immigrants has radically transformed what Southerners expect of Mexican food. In that time, el Sur has seen the highest increase of Latinos of any region in the United States. In this oral history project, we focus on Kentucky.

SFA-OH Bus - Silver (1) copy

Charleston Stories

Stories from the culinary luminaries of the Lowcountry filmed aboard the SFA Oral History Bus.

O'Steens Image

Minorcans of St. Augustine

The Minorcan presence along Florida’s First Coast is traced back to 1768, when Scottish speculator Andrew Turnbull cast his colonial sights on northeast Florida.

Hand Grenade

French Quarter Cocktails

New Orleans is likely not the city where the cocktail was invented, as the long-held myth claims. But it is the city where the cocktail was perfected.

Middendorfs

Middendorf’s and Manchac

Our latest oral history project explores Middendorf’s, a now iconic restaurant that opened in 1934 in the fishing village of Manchac, Louisiana.

Trails & Regional Projects

Southern BBQ Trail - SFA Documentary

Southern BBQ Trail

Barbecue, barbeque, bar-b-q, BBQ: there are almost as many spellings as there are kinds of barbecue, as if the proliferation of words could express the mastering tastes and aromas of the food, all the experiences that can fill the mouth, the place where also words begin.

Southern Gumbo Trail a Documentary from Southern Foodways Alliance

Southern Gumbo Trail

Gumbo. So many versions, so many cooks, so many contradictions. Such as: Only use a roux with poultry, filé with seafood. Use okra in the summer, filé in the winter. You have to have a chaurice in your gumbo. You must use andouille.

Southern Boudin Trail

Southern Boudin Trail

Food is a tie that binds, a constant, an equalizer, or in the words of James Beard: “Food is our common ground, a universal experience.” Food can also function as one of the defining characteristics of regional and cultural identity. Boudin, a unique but simple culinary concoction of pork, rice, onions and various other herbs and spices squeezed in to a sausage casing and served hot, is one of those foods.

Hot Tamale Trail

Hot Tamale Trail

Better known for its association with cotton and catfish, the Mississippi Delta has a fascinating relationship with the tamale. In restaurants, on street corners, and in kitchens throughout the Delta, this very old and time-consuming culinary tradition is vibrant.