The Smithsonian National Museum of American History hosts the 2017 Smithsonian Food History Weekend on October 26-28.
“If the Luna settlement had succeeded, the southeast might have become part of New Spain.”
“I rotated the Plantation Pineapple bottle in my hands. The name dug at me.”
We know we’re biased, but we think this project is a soaring, powerful contribution to the conversation about our ever-changing region, told through the narratives of the farmers and cooks and waiters who did the work.
“The South has always been an extraordinarily diverse place, racially, politically, religiously, and when one understands the full range of Southern history, one discovers that it is rich and complex enough to make room for all of us.”
“El Sur Latino” is a hybrid world that has been in the making for hundreds of years.
Thomas Ward, author of Out In The Rural, will speak at the University of Mississippi April 19th, 2017.
Far from being just a local celebrity vegetable, the Vidalia onion’s story bridges continents and involves far more twists and turns than one might expect.
Michael Twitty speaks on the genealogy and mythology of corn among black and native American peoples in early America at SFA’s 19th annual Southern Foodways Symposium.