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Welcome to the Southern Foodways Alliance -- an institute of the Center for the Study of Southern Culture with headquarters at the University of Mississippi in Oxford, Mississippi. The Southern Foodways Alliance documents and celebrates the diverse food cultures of the American South. We set a common table where black and white, rich and poor -- all who gather-- may consider our history and our future in a spirit of reconciliation. |
SFA 2006 Events January 6-8, 2006 Dinners, cooking classes, and silent auctions, with proceeds benefiting the SFA’s oral history program. Mat Garretson of Garretson Wines (Paso Robles, California by way of Georgia) will be our guest winemaker. Join host chef John Fleer of Blackberry Farm, along with John Besh (Restaurant August, New Orleans, Louisiana), Sean Brock (Capitol Grill, Nashville, Tennessee), Linton Hopkins (Restaurant Eugene, Atlanta, GA), Edward Lee (610 Magnolia, Louisville, Kentucky), and Maggie Davidson (Blackberry Farm) for a weekend of great modern eats, born of tradition. --- April 8, 2006 Meals and lectures from 10:00 a.m. until 8:00 p.m. on April 8 will explore connections between traditional meat-and-three cooking of institutions like Wilson's Soul Food and the haute Southern cuisine of Five & Ten. Also on tap: Bloody Marys to start the day. Music-themed and art-themed edible open houses. Most folks will head home in the early evening, but late night revelers may opt for a post-Forty Watt grease feed that conjures the universal appeal of college day debauchery. Host chef is Hugh Acheson. Guest chefs are Ben and Karen Barker (Magnolia Grill, Durham, NC), Sonya Jones (Sweet Auburn Bread, Atlanta, GA), Scott Peacock (Watershed, Decatur, GA), and Frank Stitt (Highlands, Birmingham, AL). N.B.: In keeping with our theme, registration cost will be no more than $75 per person. Want to register? Drop us a line at sfamail@olemiss.edu and we will reply in a few days with confirming details. --- May 18-20, 2006 Join the Southern Foodways Alliance as we travel south
to Apalachicola, Florida, a onetime cosmopolitan cotton port, now
a fishing village on the brink of change. In keeping with the SFA’s
programming for 2006, we focus upon the culinary life and legacy of
the Gulf South. We will pay homage to the men and women who have long
worked the water, tonging for oysters, casting nets for shrimp and
fish. John Gorrie, the local doctor who invented the ice machine and
was a pioneer in refrigeration and air conditioning, will get his
due. We’ll taste Tupelo honey, smoked mullet, and casseroles
of oysters and spaghetti. Experiential learning and great eating,
that’s what we promise. June 9-11 Join the SFA on the streets of Manhattan as we celebrate America’s rich and diverse barbecue culture. Look for SFA members to lead lectures and look for SFA-produced films on the big screens stationed about the site. --- August 10-11 In Conjunction with the Tomato Art Festival. Pay homage to the meat-and-threes of Nashville. Taste catfish BLT’s. Drink Yazoo Beer. Strut your stuff in the tomato parade. Savor late-night hot chicken from Prince’s Chicken Shack. --- October 18-19 --- October 19-22
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Tabasco and SFA Team to Raise NOLA Awareness The Southern Foodways Alliance is teaming with Tabasco sauce, Louisiana's culinary native son, to raise awareness of the resurgence of the New Orleans food scene and encourage Americans to come back and support one of America's most unique culinary meccas. In a series of special events in select cities across 2006, this team of southern culinary institutions will showcase some of the most interesting and unusual foods born of Cajun and Creole cultures at open-to-the public tastings and hands-on demonstrations. The calendar will be announced in early spring 2006. Soon more information will be available here on our web site and at www.tabasco.com.
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