Tuesday, October 24


Ken Albala, Series Editor of Food Culture in the US from Greenwood Press, is seeking an author for the volume on African American Food Culture. The book will be 70,000 words due in 12-18 months. Interested authors should have either a PhD or extensive book writing experience beyond recipes, and culinary knowledge is definitely a plus. Please contact Ken at kalbala@pacific.edu if interested.


Seeking authors on "food and foodways" topics related to North Carolina history. Tar Heel Junior Historian is a nonprofit journal for students in grades 4-12 that has been published by the North Carolina Museum of History since 1962. Our spring issue has this theme, and articles of roughly 1,000 words (scholarly in tone but no footnotes required) will be due around early February. No financial compensation--just the chance to interest young people and their teachers in history, educate them on topics not always found in their textbooks, and point them toward other resources if appropriate (plus ten copies of the finished journal and the chance to get your name out there)! For more information on contributing or to make suggestions, contact editor Lisa Coston Hall at lisa.hall@ncmail.net or 919-807-7941.

Sunday, October 1


The SFA and McIlhenny Company present The New Orleans Table: Return and Recollect, a series of events, the final of which will be held at the restaurant Town Hall in San Francisco on November 29. We aim to recollect lost foods and food memories and remind culinary tourists of what the Crescent City has to offer.

Your host is Paul McIlhenny of Tabasco fame. Featured are Leah Chase, the grande doyenne of Creole cookery; Gail and Anthony Uglesich of the beloved restaurant Uglesich's; file maker Lionel Key; and James Beard Award-wining chef John Besh of Restaurant August.

Details on the San Francisco event are forthcoming. Stay tuned to this channel.

The intellectual and cultural backbone of the events will be New Orleans Eats, An Oral History Project, a collection of oral histories from and about those people who create and consume New Orleans food and drink. Look for the collection to grow (and be posted online here) in the months to come as field workers capture the stories of cooks and eaters.

Speaking of stories, we want to hear from you. If you have a defining New Orleans food memory to share, or if you're counting the days until you return to table in New Orleans, tell us what you crave and why by calling 888-841-6153 or emailing nolaeats@earthlink.net.


As a part of Bristol's sesquicentennial celebration, East Tennessee State University's B. Carroll Reece Museum will host an exhibit that traces the history of candy-making on both sides of State Street.

Sweetness on the State Line: A Chronicle of Candy-Making in Bristol will run from Oct. 10 through Jan. 31, 2007. An outgrowth of a class project in the university's Foodways of Appalachia course, the exhibit has been developed by Lisa Elliott of Kingsport, a student in the master of arts in liberal studies program and the academic adviser on the ETSU at Kingsport campus.

The exhibit tells the story of candy maker Frank Loudy, 95, who started in business undaunted by the fact that sugar was being rationed. Photographs, artifacts and antique equipment trace the rise of Helms Candy Co., which has become the world's largest producer of medicated lollipops while preserving the decades-old art of making pure sugar stick candy. Many mountain people still declare the healing properties of a box of horehound candy to stave off wintertime colds.

For more information or for special assistance for those with disabilities, call the Reece Museum at (423) 439-4392.