- A Plague of Cornbread, by Linda Monk
- Indian Truck Stop Eats, by Bill Addison
- Wednesday Greens and Sunday Greens, by Eugene Walter
- the Cold Tile Blues, by Greg Brownderville
- I'm one of the Aces in the Business, by Francis Lam
Friday, November 27
Friday, November 20
Southern Cultures has just released its Special Food Issue, full of essays, recipes, reviews, memories, favorite dishes, and a free DVD of some of the best short food films.
It all comes with an introduction from Marcie Cohen Ferris, author of Matzoh Ball Gumbo.
Read more at www.SouthernCultures.org
Sunday, November 15
SFA members Carroll Leggett, Nancie McDermott and Joe and Heidi Trull are key players in Let Them Eat Cake: The Art and Craft of Cake Making. The four mid-day events are part of the Winston-Salem, North Carolina, Arts Council’s Six Days In November (November 17-22) celebration of crafts, arts and innovation. Events include a discussion with African-American cakes ladies from the farmers' market; a cake making demonstration by Nancie, author of Southern Cakes; exquisite cake decorating by Winston-Salem’s renowned Dewey’s Bakery; and a pre-symphony brunch with signature cakes by Joe Trull and low-country shrimp gravy and grits by Heidi.
Saturday, November 14
DOE SIGNA JR - DOE'S EAT PLACE from Southern Foodways on Vimeo.
After the last acre of cotton has been harvested and cool weather hits the Mississippi Delta, demand for hot tamales reaches a fever pitch. Many Deltans are of the opinion that this Delta delicacy is a food best enjoyed during the winter months, and many more make sure to have a few dozen tamales at the family table when holiday season rolls around. The Signa family, owners of Doe's Eat Place in Greenville, has been meeting this seasonal demand annually for more than six decades. Doe Signa, Jr. and his brother, Charles, continue the tradition their father started all those years ago. Here, Doe shares a couple of secrets about the family's recipe.
Visit Doe's oral history on the Tamale Trail, and learn more about Doe's Eat Place by visiting our documentary project that celebrates this iconic Delta restaurant.
Wednesday, November 11
Monday, November 9
Friday, November 6
invite you to join them for
Eating History: Turning Points in the Making of American Cuisine
Monday, November 16, 2009 @ 7:30 p.m.
Admission is free and open to the public
Cordon Bleu College of Culinary Arts of Atlanta
Food historian Andrew F. Smith will recount—in delicious detail—some of the major moments that made contemporary American cuisine, as described in his brand new book, Eating History: Turning Points in the Making of American Cuisine, from Columbia University Press. The style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.
Location: Cordon Bleu College of Culinary Arts of Atlanta, located at 1927 Lakeside Parkway, Tucker, GA 30084. This is just off Northlake Pkwy, close to I-285 between Lavista Rd. and Lawrenceville Hwy.
Thursday, November 5
The SFA works hard to showcase that food not only reflects culture, food is culture.
On the Sunday morning of the 2009 Southern Foodways Symposium, Ballet Memphis made our point for us. And they made it well, by way of a performance of "Pork Songs," choreographed by Trey McIntyre.
It was a singularly beautiful moment in a symposium full of beautiful moments.
Above, the troupe dances to the song "Gimme, Gimme Chitlins" by Huey Piano Smith. Funding for the performance was provided, in part, by LOFT. Photo by Pableaux Johnson.