Wednesday, May 12

Beans + Rice: A Culinary and Cultural Odyssey

Beans + Rice: A Culinary and Cultural Odyssey

Saturday, June 12, 2010
Registration: 8:00 a.m., Sessions: 9:00 a.m.–4:00 p.m.
The Historic New Orleans Collection’s Williams Research Center

Beans and rice is a classic New Orleans dish. Usually served on Monday, the traditional wash-day fare allowed New Orleanians to use the hambone from Sunday dinner and slow cook the meal all day, leaving time to do laundry. Neighborhoods all over the city continue to cook red beans and rice on Mondays, and the meal’s popularity spans generations, race and class.

At the day-long forum at The Historic New Orleans Collection, a distinguished panel of speakers—including Dr. Jessica Harris, an SFA Founder and past Board member; Dr. Judith Carney; “Hoppin’” John Taylor; and Dr. Maricel Presilla—will discuss the ingredients, processing, multi-cultural connections and consumption of beans and rice.

(The picture above is of Buster Holmes of NOLA, master of red beans and rice.)

Registration is $35 per person, $25 for students and teachers. The deadline to register is June 5. Call (504) 523-4662 or click here to register.