The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Interview
Everybody knows about Dan Robinson’s homestyle cafeteria, Dandgure’s, just outside of downtown Nashville. Since 1991,…
Kahlil picked up his chops in the kitchen from longtime cooks, busboys, and of course his father. And though he keeps…
David Biggs might have a thing for music — but he also has a thing for meat-n-threes. David grew up amidst the rich…
Born in 1933, Jakie Cook was the son-in-law of Wendell Smith, Sylvan Park entrepreneur and founder of the eponymous…
Born on a kitchen table in 1937 at the foothills of the Blue Ridge Parkway, Jack Arnold must have been destined for the…
The late Bolton Polk had a family recipe for spicy fried chicken and used it to open The Chicken Shack in East…
In pretty much the same manner for almost sixty-five years, the two Hap Towneses of Nashville, father and son, served…
Swett's has been an icon of the Nashville meat-n-three scene since 1954, but the business did not begin as a soul food…
The line at Prince's Hot Chicken can be longer at 10 p.m. than at lunchtime. Owner André Prince Jeffries calls it a…
