As he researched the influence and reputation of world cuisines, Dr. Krishnendu Ray noted that Southern food takes a beating. In this interview for Gravy, Ray shares his thoughts on Southern food’s place and future.
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.
This episode of Gravy tells the story of T.V. Munson and how his obsession with grape vines rescued old world wine.