At our 2016 fall symposium, Mark Essig dissects cornbread controversy and the myth of the common Southern table.
Dora Charles grew up in Savannah, Georgia, where she cooked alongside her grandmother since the age of seven. For twenty years, she led the kitchen of The Lady and Sons.
At our 19th Southern Foodways Symposium, Stephen Satterfield traced the history of corn cultivation in the Americas.
For the Sunday performance of our 19th fall symposium, SFA commissioned In These Fields: A Folk Opera by Sam Gleaves and Silas House. Watch it here.
Picture a standard pound cake, studded with chopped dates and chopped pecans. Now imagine the cake-maker adding a handful each of shredded coconut and chopped gumdrops.
Sarah Reynolds takes us into the kitchens of Louise Frazier and Sandor Katz, to learn how fermenting vegetables has helped them both carry on through illness and aging.
In the nineteenth-century rural South, sharecroppers grew corn, sold corn, ate corn, and became sick—all because of a lost recipe.
Gravy showcases a South that is constantly evolving, receiving immigrants, adopting new traditions, and lovingly maintaining old ones.
These articles out of the Carolinas caught our attention last week.