Southern Foodways

@southfoodways

The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South. Join us as a member!

Oxford, MS
Vrijeme pridruživanja: travanj 2010.

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  1. We’ll be joined by Edgar “Dooky” Chase IV at our Spring Symposium. As the grandson of Leah Chase, he learned how to cook standing beside her in the kitchen of Dooky Chase’s Restaurant. Hear from him at the March 28 event in Birmingham, AL.

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  2. 5. velj

    At the 2019 Fall Symposium, discusses activism and Immokalee Workers.

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  3. 4. velj

    “You take the scraps, they strengthen you, and you endure.” Today’s recommended reading: A Mind to Stay Here by , featured in the winter issue of .

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  4. 2. velj

    Harold “Rick” Hughes, determ㏌ed to get a job at Brennan’s ㏌ New Orlea㎱ ㏌ 1981, pretended to be someone eʪe to conⅵnce the maître’d that he was the person they were expect㏌g, becom㏌g “Rick” ㏌ the process. Part of our Career Servers Oral History.

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  5. 1. velj

    Gabe Barker is the owner of Pizzeria Mercato. After working in San Francisco kitchens, he returned home to open a restaurant with his parents, SFA founding members Ben and the late Karen Barker. Gabe will present at the Spring Symposium on 3/28.

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  6. 31. sij

    Founding member Pardis Stitt reflects on the promise of hospitality and SFA.

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  7. 30. sij

    Jason Hernandez thought he’d be in prison for the rest of his days. Cooking became his outlet + his business. deputy editor talks to Hernandez, a powerful voice for criminal justice reform, for the Winter 2019 issue of .

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  8. 30. sij

    At our Spring Symposium, we’ll be joined by Ben Barker, an award-winning chef whose acclaimed restaurant, Magnolia Grill, was a favorite in Durham, North Carolina, for over 25 years. Secure your spot for the March 28th event in Birmingham, AL.

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  9. 27. sij

    Our quarterly issue of is out now. SFA members receive a subscription straight to their mailbox.

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  10. 27. sij

    In 1972, R. Scott Harrington boarded a train for his first trip to New Orleans. Mesmerized by the city, he decided to stay + never looked back, working at restaurants in the French Quarter until 2017. As part of our Career Servers Oral History Project.

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  11. 25. sij

    Heading to Birmingham, AL for our Spring Symposium in March? Plan ahead with Roscoe Hall’s guide for on where to eat during your stay.

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  12. 24. sij

    SFA founding member and culinary historian Damon Lee Fowler describes the significance of recognizing Southern food as regional cuisine.

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  13. 23. sij

    Forget Paris. Let’s go to Chattanooga. makes a case for road tripping through the South.

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  14. 22. sij
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  15. 20. sij

    “For years, change couldn’t find Camden County. Then, all of a sudden, it couldn’t be stopped.” André Gallant explores the changes of Camden County in south Georgia -- as evident through the growth of Doo Dad’s -- for .

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  16. 19. sij

    “We’re all in the business of taking care of people, & that’s essentially what we do & I think it came naturally to me.” Nelson Gonzales is a server in New Orleans, LA. Hear his story, part of our Career Servers Oral History Project, at the link below.

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  17. 17. sij

    SFA founding member Psyche Williams-Forson explains why it is important for the academy to be involved with SFA.

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  18. 16. sij

    Today’s recommended read: Biscuits That Never Were by author Caleb Johnson for

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  19. 14. sij

    At the 2019 Fall Symposium we shared a look behind the scenes at SFA, including our commitment to pay SFA event participants for their work.

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  20. 13. sij

    “Her garden is sacred ground to both of us, serving as a symbol of our family’s past, present, and future.” Writer and photographer Jai Williams closes out our Fall issue of with a passage about his 98-year-old grandmother.

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