The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
For 2019 the Southern Foodways Alliance tells stories of the domestic and public labor that powers growing, cooking,…
The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.
Head to Pigeon Forge, Tennessee, for a taste of Dollywood.
In the early 1970s, two hundred hippies from San Francisco’s Haight Ashbury neighborhood resettled in rural Tennessee.
More than anything, Fernay wanted to cook for her neighborhood.
This oral history collection highlights the life and labor of some of the key chefs, waiters, and bartenders who have worked (or still work) at Highlands Bar & Grill.
Barbecue, fried chicken and spaghetti; game suppers and mile high pies. Those foods are traditionally associated with the Natural State. But what about biryani, idli, and butter chicken, foods traditionally associated with India and Indian Americans?
Tidewater Virginians have long relied on the water for sustenance. Narrators recount how their cooking has roots in…
SFA founding member Joe Randall talks the importance of recognizing chefs and pitmasters of color and their contributions to Southern food in this Founders Short.
SFA founding member Van Sykes of Bob Sykes Bar-B-Q talks about the importance of barbecue traditions and what they tell us about the American South.
When the Tang family moved to northwest Arkansas in the 1980s, they were the first Chinese family in their town. After…