The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
For nearly a century and a half, Louisianans have migrated to the San Francisco Bay area. If there's a portal between…
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.
For nearly a century and a half, Louisianans have migrated to the San Francisco Bay area. If there's a portal between these two worlds, it's built on a base of the culinary Holy Trinity: onion, celery, and bell pepper.
Pasteles mean Christmas to many Puerto Ricans, both on and off the island. Why is this beloved, labor-intensive dish popping up at plate sales in suburban Orlando—and what does climate change have to do with this phenomenon?
Horchata, a refreshing drink originally made from tiger nuts, made its way to present-day Texas and Mexico via the Islamic conquest of Spain and the Spanish conquest of the Americas. How do indigenous populations reckon with colonialism in their diets?
Hanan Shabazz, of North Carolina, is the 2020 Ruth Fertel Keeper of the Flame Award winner.
Ashtin Berry of New Orleans, Louisiana, changes the way people think about hospitality.
See how Juneteenth is celebrated in Natchez, Mississippi, following three generations of Black women.
Jose Medina Camacho shares his recipes for Stir Crazy Revival and Gold Rush cocktails.
Shop at SFA's online store.
Make baklava with chef Tim Hontzas of Johnny's Restaurant at SFA's Cooking School, February 18.