The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
A film produced in recognition of Felton Hurst, proprietor of Hurst Restaurant in Kenner, Louisiana, and recipient of…
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.
While community canneries are closing, some—including Donna and Arnold Lafon—find community and pride in the practice of canning.
Cookbooks cannot right wrongs, but they can highlight a community’s ambitions and project its unified beliefs.
The South is changing in ways that we don’t often appreciate, or even notice.
The Career Servers Oral History Project surveys men and women who built careers waiting tables in New Orleans, Louisiana; Charleston, South Carolina; and Atlanta, Georgia.
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?
SFA founding member Marlene Osteen explains the power of SFA events.
SFA founding member Ronni Lundy explains the importance of critique, and how SFA opens those conversations.
SFA founding members Ben and Karen Barker explain the importance of restaurant workers to the SFA audience.