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Tennessee State Icon

Tennessee BBQ

The barbecue geography of Tennessee is as rich and varied as the population itself. In the Appalachian Mountains to the east, you are likely to encounter smoked hog shoulders or hams served with a thick and sweet sauce.

Wine In The South - Vinifera

Wine in the South

For the longest time, talk of Southern-grown grapes and Southern-vinified wines elicited dismissals from oenophiles. Some impressions were fueled by insecurity of the we-can’t-compare-to-California sort. Others were fueled by bad wine. Southern wines, made from vinifera grapes, are improving. Markedly. “If you haven’t had a Southern wine in a few years,” says Barbara Ensrud, author … Continued

Louisville Barroom Culture Oral History Project Intro Photo

Louisville Barroom Culture

Louisville is awash in bourbon. And beer. It’s a drinking person’s town, due in no small part to the state’s bourbon heritage, the city’s nickname-namesake brewery, Falls City, and that little horse race called the Kentucky Derby.

New Orleans Eats - Tabasco Guardian's Skillet

Chapel Hill Eats

In September 2007 the SFA, along with members and friends, headed to Chapel Hill for the Camp Carolina filed trip. Each of the Tabasco Guardians of the Tradition was presented with a special award designed by artist and MacArthur Grant recipient John T. Scott. And, of course, we collected their stories.

Texas State Map Icon

Texas BBQ

Slowly, the sweet cloud of oak smoke makes its way to you, carrying with it the aroma of peppery beef, bacon-crisp pork, and juicy garlic sausage. Your mouth starts watering. You swallow hard. Your stomach rears back and lets out a growl.

Bowen's Island Restaurant

Bowens Island Restaurant

To the uninitiated, the oyster joint on Bowens Island was a curiosity of sorts—an aging pile of cinderblocks and boards held up by layers of graffiti, with bivalves being cooked inside on some sacrificial altar. To legions of loyal customers, the place could hardly be called a restaurant. It was a state of mind.

New Orleans Eats - Tabasco Guardian's Skillet

Athens Eats

In 2006 the SFA, along with members and friends, headed to Georgia for Camp Athens, a day-long series of lectures, outings, and meals created to celebrate and learn about Southern food in Athens. Each of the Tabasco Guardians of the Tradition was presented with a special award designed by artist and MacArthur Grant recipient John T. Scott. And, of course, we collected their stories.

New Orleans Eats - Tabasco Guardian's Skillet

New Orleans Eats

“The heroes of our cuisine are often unsung and uncelebrated women and men,” said Lolis Eric Elie, one of the organizers of the 2005 SFA New Orleans Field Trip and the primary force behind the awards. “Their considerable skills tend not to be rewarded with the type of fame and fortune that is increasingly part and parcel of the white table cloth world of celebrity chefs and destination restaurants.

Florida’s Forgotten Coast

The Florida’s Forgotten Coast Oral History Project pays homage to the men and women who have long worked the water, tonging for oysters, casting nets for shrimp and fish, and cultivating soft-shell crabs.

Trails & Regional Projects

Southern BBQ Trail - SFA Documentary

Southern BBQ Trail

Barbecue, barbeque, bar-b-q, BBQ: there are almost as many spellings as there are kinds of barbecue, as if the proliferation of words could express the mastering tastes and aromas of the food, all the experiences that can fill the mouth, the place where also words begin.

Southern Gumbo Trail a Documentary from Southern Foodways Alliance

Southern Gumbo Trail

Gumbo. So many versions, so many cooks, so many contradictions. Such as: Only use a roux with poultry, filé with seafood. Use okra in the summer, filé in the winter. You have to have a chaurice in your gumbo. You must use andouille.

Southern Boudin Trail

Food is a tie that binds, a constant, an equalizer, or in the words of James Beard: “Food is our common ground, a universal experience.” Food can also function as one of the defining characteristics of regional and cultural identity. Boudin, a unique but simple culinary concoction of pork, rice, onions and various other herbs and spices squeezed in to a sausage casing and served hot, is one of those foods.

Hot Tamale Trail

Hot Tamale Trail

Better known for its association with cotton and catfish, the Mississippi Delta has a fascinating relationship with the tamale. In restaurants, on street corners, and in kitchens throughout the Delta, this very old and time-consuming culinary tradition is vibrant.