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"In the aftermath of Hurricane Katrina, a small group of dedicated dreamers opened the Southern Food and Beverage Museum (SoFAB) to tell the stories of the foods and drinks that have come to define the U.S. South. SoFAB is dedicated to discovering, understanding, and celebrating food, drink, and its related culture and folklife in America. As the museum grew, its staff and supporters learned new ways to answer the question "What is Southern food?" in ways that reflected the region's dynamism, its ingenuity in the face of hardship, and the contributions of generations of immigrant communities. The Southern Food and Beverage Museum Cookbook shares recipes particular to each southern state, all created by chefs who feel the connection of home"-- Provided by publisher.
About the author
Elizabeth M. Williams is the founder of the Southern Food & Beverage Museum in New Orleans, now part of the larger National Food and Beverage Foundation. She has a weekly podcast,
Tip of the Tongue, about food, drink, and culture. She is the author of many books and articles about foodways in New Orleans and the South.
Charleston, South Carolina, native
Maddie Hayes is a curator and collections manager who conducts research for museums and archives. She recently returned from Anna Tasca Lanza Cooking School in Sicily and is diving back into New Orleans's food and beverage culture.
Summary
In the aftermath of Hurricane Katrina, a small group of dedicated dreamers opened the Southern Food & Beverage Museum to tell the stories of the foods and drinks that have come to define the US South. This volume shares recipes particular to each southern state, all created by chefs who feel the connection of home.
