The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
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People come from across Charlotte to eat Aunt Beaut’s pan-fried chicken at The King’s Kitchen.
Leah Chase talks of seven decades at Dooky Chase’s Restaurant in New Orleans.
Thirty-two years ago a newly arrived German chef demanded the best of Atlanta.
We wanted the sign state not that all are welcome, but that you are welcome.
Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served…
When was the last time a random diner assumed they naturally knew more than you about what you wanted to eat or…
We as a culture are more dialed into the subtle implications of food and dining, who fits in where, than ever before.
Many of the men and women who share their stories with us in oral history and film make their living in restaurants. So…
