The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Oral History
Louisville is awash in bourbon. And beer. It’s a drinking person’s town, due in no small part to the state’s bourbon…
Interview
In 1884 Phillip Mazzoni opened Mazzoni’s, a tavern on Third and Market streets in downtown Louisville. Along with beer,…
In 1935, just after Prohibition came to an end, Check Sumpter opened up a tavern in Louisville’s Germantown…
Johnson is a walking encyclopedia of information about the club and has collected more than a few stories over the…
Opened in 1905, the legendary Seelbach Hilton has hosted gangsters, politicians, and celebrities for generations.…
Larry started mixing drinks at Tommy Lancaster’s in 1960, when Martinis were sixty-cents, beer was a quarter, and women…
Max Allen Jr. came from a family of bartenders. His father, Max “Scoopie” Allen, worked the bar at the legendary…
Eventually, Joy found herself mixing drinks at Louisville’s Equus Restaurant. In 2000 Equus’s chef and owner, Dean…
Marian Murphy has been tending bar at the Bristol Bar & Grille since 1989.
