The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Interview
Margaret McArthur Rovai, “Deviled Eggs” He’s diabolical at: Your Selma reunion A picnic from the…
Chef Fritz Blank – Oeufs à la Boulangière In the ‘old’ edition of Larousse Gastronomique there are 287…
ELIZABETH WILLIAMS * FINALIST * My grandmother came from Sicily. She grew up with a certain palette of flavors. After…
ROBERT CROFT * FINALIST * Lucy Mae, as my mother was known to her friends, was raised on a farm and married a…
ELIZABETH H. HOWARD * FINALIST * I have had many deviled eggs. Funny, PAAS dyed ones on Easter Sunday, festively…
