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Doe’s Eat Place

Doe’s Eat Place Located in Greenville on Nelson Street, this family-owned and operated restaurant is a cultural and culinary icon of the Mississippi Delta. Doe’s Eat Place tells the complicated story of Italian immigration, Delta foodways, and Mississippi social history.

New Orleans Eats - Tabasco Guardian's Skillet

Tabasco Guardians of the Tradition

The heroes of our cuisine are often unsung and uncelebrated women and men. Their considerable skills tend not to be rewarded with the type of fame and fortune that is increasingly part and parcel of the white tablecloth world of celebrity chefs and destination restaurants.

Bartenders of New Orleans Intro Photo

Bartenders of New Orleans

In 1838, Antoine Amadee Peychaud played around with brandy, bitters and an egg cup (called a coquetier in French, some maintain this is the origin of the word cocktail), and the American cocktail was likely born…in New Orleans. Almost 170 years later, the Big Easy still serves this concoction known as the Sazerac.

Restaurants of Oxford's Past Intro Image

Restaurants of Oxford’s Past

Football and Faulkner, kudzu and coeds. Oxford, Mississippi, has as many claims to fame as it does traditions, but it’s the restaurants in this small southern town that are the glue of the local community. Places for catfish, cocktails, and conversation, restaurants here are a little bit unlike anything outsiders might be used to.

Ole Miss Cooks-Oral History Documentary Intro Photo

Fraternity & Sorority House Cooks

Greek life at University of Mississippi is a pretty big deal. A large percentage of the student body is involved in the sororities and fraternities on campus. Many of those guys and girls live at the houses, and many of them live elsewhere; but they all have one thing in common: they all eat at their house.

Greek Restaurateurs in Birmingham

In greater Birmingham, chili dogs and snapper throats have something in common. So do smoked pork and steam table tomato pudding. All are featured at Greek-owned restaurants throughout the steel city. United through kinship and linked through marriage, these establishments have not only shaped an intricate family tree, but have served as employment centers and a path to citizenship for new Southerners.

Greenwood Restaurants

Spend time winding along the back roads of the Mississippi Delta and you’ll find roadside hot tamale stands, Greek-owned cafés that specialize in fried quail, barbecue joints that stake their reputation on ribs, and filling stations that sell slices of sweet potato pie baked by somebody’s grandmother.

The Tennesse Barbecue Project

Tennesse Barbecue Project

Contrary to the contentions of our northern neighbors, barbecue is a noun, not a verb. Barbecue is the end result of a time-intensive marriage of smoke, meat, sweat and sauce. Read the words from the pit masters we have visited, and you’ll understand.

The Tennesse Barbecue Project

Rural Tennessee BBQ Project

Memphis is the epicenter of urban barbecue, standing ribs and shoulders above all other Tennessee cities. But rural, western Tennessee matters too. Here, they smoke the whole hog, a tradition that is as ancient as the woods, requiring a commitment of time, smoke and sweat.

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.

SFA Founders Oral History Project

In the fall of 2004 the SFA launched its Founders Oral History Project. This important undertaking will forever preserve the history of the SFA through interviews with the organization’s fifty founding members.