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.
Mankind has decorated its liquor vessels since antiquity—it’s as if there’s something hardwired into our livers that demands festivity at all stages when we drink.
Southern Provisions by Dr. David S. Shields examines the changing role of Southern cuisine from Reconstruction to the present.
As part of our 2015 Graduate Student Conference, SFA was thrilled to host keynote speaker Aaron Bobrow-Strain. Listen to his lecture here.