Southern Food & Beverage Museum Cookbook
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A01=Cynthia LeJeune Nobles
A01=Elizabeth M. Williams
A01=Maddie Hayes
Age Group_Uncategorized
Age Group_Uncategorized
Author_Cynthia LeJeune Nobles
Author_Elizabeth M. Williams
Author_Maddie Hayes
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barbecue
Category1=Non-Fiction
Category=HBJK
Category=NHK
Category=WBN
Category=WTHM
chicken and dumplings
cocktail recipes
COP=United States
Delivery_Delivery within 10-20 working days
deviled eggs
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_travel
food education
food history
food museum
fried chicken
fried pickles
gifts for foodies
hush puppies
jambalaya
Language_English
Museum of the American Cocktail
New Orleans
PA=Available
Price_€20 to €50
PS=Active
SoFAB
softlaunch
Product details
- ISBN 9780807181584
- Weight: 272g
- Dimensions: 216 x 229mm
- Publication Date: 19 Jun 2024
- Publisher: Louisiana State University Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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In the aftermath of Hurricane Katrina, a small group of dedicated dreamers opened the Southern Food & Beverage Museum (SoFAB) to tell the stories of the foods and drinks that have come to define the U.S. South. From its beginnings, SoFAB has focused on discovering, understanding, and celebrating food, drink, and related culture and folklife in America. As the museum grew, its staff and supporters learned to answer the question, "What is southern food?" in new 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 & Beverage Museum Cookbook shares recipes particular to each southern state, all created by chefs who feel the connection of home.
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.
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.
