The Creolization of Southern Cuisine
October 29-31, 1999

The SFA’s second symposium was the first to establish the fall as the date for our annual gatherings on the campus of the University of Mississippi. The topic, “The Creolization of Southern Cuisine,” had SFA delve into issues of race and identity. During the two and a half day event John Martin Taylor named Charleston America’s first creole city; Jessica Harris mused on gumbo, Kathy Starr reflected on the ethnic diversity of Mississippi Delta cuisine, and Leah Chase pondered what it means to cook Creole in New Orleans. Attendees enjoyed a tamale tasting, book signings, a peanut boil, and lunch in the Grove with Chef John Folse. Author Vertamae Grosvenor performed Nyam, a folk opera, and the weekend concluded with dinner on the grounds and music by the University of Mississippi Gospel Choir.