When you sit down for a meat and three in Montgomery, Alabama, say at the Davis Café, you choose from the menu and you get one plate all for you, but at a Korean table in Montgomery – or anywhere – your plates are all shared. And there are many of them. Meat and six or seven, you might say.
Yancy Villa-Calvo is an artist whose work is exhibited in her community of Memphis. She will be a featured presenter at the SFA’s Memphis Divertissement, scheduled Thursday, October 5.
Adrian Miller’s The President’s Kitchen Cabinet aims to fill in the “historical silhouettes” of the black culinary figures whose influence he noted while researching his first book.
Meet poet Eduardo C. Corral. The son of Mexican immigrants, he teaches at North Carolina State University.
Gear up for our twentieth Southern Foodways Symposium with these insightful reads, listens, and watches.
Leah Chase talks of seven decades at Dooky Chase’s Restaurant in New Orleans.
The Smithsonian National Museum of American History hosts the 2017 Smithsonian Food History Weekend on October 26-28.
The Shad Planking is a Virginia tradition dating back to the 1930s. In this episode, Jackie Snow tells the story of shad’s decline and comeback in the Chesapeake Bay.
Meet the presenters for our 2017 Graduate Student Conference, September 11-12 in Oxford, Mississippi.