When was the last time a random diner assumed they naturally knew more than you about what you wanted to eat or drink—and told you as much?
We know we’re biased, but we think this project is a soaring, powerful contribution to the conversation about our ever-changing region, told through the narratives of the farmers and cooks and waiters who did the work.
Della McCullers’ boardinghouse holds sophisticated stories of business acumen, community patronage, and everyday foodways that brim with a sense of place and purpose.
We as a culture are more dialed into the subtle implications of food and dining, who fits in where, than ever before.
Edouardo Jordan served okra stew with duck confit, cornbread, and a poached egg at our 19th Southern Foodways Symposium.
In fifty years, Southern drinking will be very different from drinking in the rest of the United States, predicts David Wondrich.
I once made an oblong pizza that depicted the American flag, using food coloring for the blue field of stars with alternating stripes of cheese and tomato sauce. My wife said it was the ugliest pizza she’d ever seen.
Carne asada tacos are now as Southern as biscuits and gravy, whether people want to believe it or not.
If you’re not an SFA member but want a taste of Gravy, you find copies at these independent bookstores across the South (plus New York & Illinois).