The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Oral History
The lunch houses of Acadiana revere okra, take rice and gravy as a given, and smother almost every dish they serve.…
Interview
Food is rice, and rice is food, or according to Merline, “you can’t eat without no rice.” Since 1983, Merline has been…
David serves what he’s deemed Zydeco cooking. For breakfast there’s brisket, pork roast, and crawfish omelets; all of…
Madonna Broussard knows her rice and gravy. A third-generation restaurant owner, Madonna is the granddaughter of Laura…
On the advice of her mother, who taught her to cook, Brenda Placide opened Brenda’s Dine-In & Take-Out for the love of…
Dorothy “Dot” Vidrine learned about food—production and preparation—from both of her parents. Her mother, Ada…
While Josephine didn’t even start cooking until after she was married, she appreciated her father’s cookery, and the…
