Cochon in Avoyelles
A celebration of the Louisiana cochon de lait tradition. If you are fluent in French, you know that cochon de lait literally refers to a pig on milk, or a suckling pig. You may also know that the term refers to a style of cooking particular to Cajun Country in which such a pig is wired between two metal racks, hung from a chain, and cooked very near, but not directly over, a raging hardwood fire.
20 Years, 20 Founders: Ann Abadie
Founding member Ann Abadie reflects on the growth of foodways in cultural studies.
20 Years, 20 Founders: Ben and Karen Barker
SFA founding members Ben and Karen Barker explain the importance of restaurant workers to the SFA audience.
20 Years, 20 Founders: Charles Wilson
Founding member Charles Wilson discusses SFA as an incubator for academics and the role of SFA in delivering academic ideas to a popular audience.
20 Years, 20 Founders: Damon Lee Fowler
SFA Founding member and culinary historian Damon Lee Fowler describes the significance of recognizing Southern food as regional cuisine.
20 Years, 20 Founders: Frank Stitt
SFA founding member Frank Stitt recalls the menu he created for the Founders Dinner.