The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Gravy
"Anytime you look into my work and you see a simple A-frame house with a porch on it, that’s my grandmother’s house. "
My grandfather had a rich and violent past, and with his brothers formed the Bondurant Brothers, the infamous crew of…
Country black girl magic manifested in the kitchen as much as it happened during gatherings on the porch.
"As soon as I tasted Frank’s cornbread madeleines, I knew one day I was going to put them on my menu."
Edouardo Jordan served okra stew with duck confit, cornbread, and a poached egg at our 19th Southern Foodways Symposium.
When I told my dad I'd discovered polenta, he said, “Oh, that’s just cornmeal mush.”
Dr. Regina Bradley delivers the invocation at our 2016 Southern Foodways Symposium.