Welcome to the SFA

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.

Help yourself to Gravy, the SFA newsletter chronicling the South's hottest books, eateries, raconteurs and more. 

Our newest issue is always up top.  We've bulleted issue highlights for quick review and marked the book reviews with icons.  Downloads are in PDF format. You need Acrobat Reader [FREE] to view downloads. 

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Gravy 26 Download this issue

• Introducing the Fellowship of Southern Chefs, Farmers, and Artisans, by Angie Mosier
• Pork, Rice, and Crawfish: Donald Link Talks About Pigs, by Tom Head
• North Carolina Pool Room Food, by Mike Cavanaugh
• Farming in the Future, by Timothy C. Davis

Gravy 25  Download this issue

• Camp Carolina, Preserving the Taste of Place, by Sheri Castle
• Symposium and Delta D Mark Milestones
• Southern Classics: Homage to the Duke, by Timothy Davis
• BBQ in the Lone Star State, by Amy Evans
• Rare Soul Food Tapas, by Angie Mosier

Gravy 24  Download this issue

• Bowen's Island Oral History Project, by Amy Evans
• SFA Member Reid Mizell Continues the Discussion, by Angie Mosier
• Spotlight on Charleston: SFA Founder Louis O'Steen,
  by Timothy Davis
• Soup Beans, an Appalachian Tradition, by Mark Sohn

Gravy 23  Download this issue

• Saving Willie Mae's Scotch House, One Weekend at a Time, by Mary Beth Lasseter
• Meet SFA Filmmaker Joe York, by Angie Mosier
• Recycling Oyster Shells, the South Carolina Story, by Timothy C. Davis
• Jefferson on Wine, by John R. Hailman
• Southern Cooking, by Mrs. R. S. Dull with forward by Damon Lee Fowler

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• Channeling Eugene: Chef Linton Hopkins as Medium, by Angie Mosier
• Impressions from Camp Nashville, by Fred Sauceman
• Delectable Dishes and Dainty Gluttons: Eugene Walter’s Cookbooks, by Thomas Head

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• Wish You Were There – A Postcard from Camp Athens, by Angie Mosier
• North Carolina Livermush: Strangest of Meats or the World’s Most Perfect Food?, by Timothy Davis
• The Place Setting: Timeless Tastes of the Mountain South, from Bright Hope to Frog Level, by Fred Sauceman
• The Blue Grass Cook Book, by Minnie C. Fox

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• Glover Family Farms Begets Global Family Farms, by Angie Mosier
• Mary Land, Louisiana Cookery, by University Press of Mississippi
• Mama Dip’s Family Cookbook, by Mildred Council
• Matzoh Ball Gumbo: Culinary Tales of the Jewish South, by Marcie Ferris

Gravy 19  Dowload this issue

• SFA Recognizes New Orleans Guardians of the Tradition
• Iconic Southern Restaurants: Blue Bonnet Café, Marble Falls, Texas, by Jeff Siegel
• The Encyclopedia of Cajun and Creole Cuisine, by Chef John D. Folse
• Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler

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• A Fine Romance: the former Ann Segrest writes from Athens, Georgia
• Virginia Wine: Jefferson’s Dream Becomes Reality, by Jeff Siegel

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• In Memorial: Laron Morgan, by Virginia Wood
• Iconic Southern Restaurants: Blue & White, Tunica, Mississippi, by Jeff Siegel
• The Pat Conroy Cookbook: Recipes of My Life, by Pat Conroy with Suzanne Williamson Pollack

Gravy 16  Download this issue

• East Texas Yamboree, by Jeff Siege
• Spinning Spider Creamery, by Fred Sauceman
• Grainger County Tomato Festival, by Krista Reese
• Cornbread 2: The United States of Barbecue, by Lolis Eric Elie
• Remembering Bill Neal: Favorite Recipes from a Life in Cooking, by Moreton Neal

Gravy 15  Download this issue

• First in War, First in Peace, First in Whiskey: George Washington as Distiller, by Thomas Head
• Moonshine: Distillation of a Spirit, by Krista Reese
• The Soul of Southern Cooking: Mi Tierra Café and Bakery, San Antonio, by Jeff Siegel
• Grocery Shopping in the Big Easy, by Jeff Siegel
• New Southern Cooking: Nathalie Dupree’s Southern Memories, by Nathalie Dupree
• Sweet Stuff: Karen Barker’s American Desserts, by Karen Barker

Gravy 14  Download this issue

• Two Southern Restaurants: Harold’s Cue and Vern’s Place, by Krista Reese and Jeff Siegel
• Jambalaya: Eating the Real Thing in the Jambalaya Capital of the World, by Jeff Siegel
• Spoonbread and Strawberry Wine: Recipes and Reminiscences of a Family, by Norma Jean and Carole Darden
• New Soul Cooking, by Tanya Holland
• Hunger Overcome, by Andrew Warnes

Gravy 13  Download this issue

• Rainbow Trout and Southern Caviar: A Tale of Southern Persistence, by Fred Sauceman
• The Best of Virginia Farms Cookbook and Tour Book, by Cici Williamson
• A Taste for War: The Culinary History of the Blue and the Gray, by William C. Davis

Gravy 12  Download this issue

• Lamb Barbecue: Cultural Codicil, Baa-aad to the Bone, by Krista Reese
• Chicken-Fried Steak: In Texas, It’s Not Just for Dinner, by Jeff Siegel
• Brown Sugar: Soul Food Desserts from Family and Friends, by Joyce White
• Pickled: Vegetables, Fruits, Roots, More – Preserving a World of Tastes and Traditions, by Lucy Norris

Gravy 11  Download this issue

• P’minnuh Cheese: the Pate of the South, by Kendra Myers
• Arkansas Wine: Making Do and Doing Well, by Jeff Siegel
  South Georgia Cheese: A Story of Love and the Internet, by Krista Reese
• The Cornbread Book: A Love Story with Recipes, by Jeremy Jackson
• The Kentucky Mint Julep, by Col. Joe Nickell
• Gullah Home Cooking the Daufuskie Way, by Sallie Ann Robinson
• The Ultimate Gullah Cookbook, by Jesse Eward Gantt, Jr. and Veronica Davis

Gravy 10  Download this issue

• Imported Crawfish: They Just Don’t Taste Good, by Jeff Siegel J.C. Hardaway 1924-2002, by Lolis Eric Elie
• The Gift of Southern Cooking, by Edna Lewis and Scott Peacock
• Beyond Gumbo, by Jessica Harris

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• Damon Lee Fowler’s New Southern Cooking, by Damon Lee Fowler

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• Soul of Southern Cooking, by Kathy Starr
• Consider the Eel, by Richard Schweid

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• It’s How You Pick the Crab: An Oral Portrait of
  Eastern Shore Crab Picking, by Kelly Feltault

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• River Run Cookbook, by Jimmy and Maya Kennedy and Marialisa Calta

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• Food for the Soul, by Monique Y. Wells

SFA Oral History Initiative

The SFA is working to preserve the history and foodways of the American South through its Oral History Initiative.

See our online overview of current documentary projects, including Tennessee Barbecue and the foodways of Greenwood, Mississippi.

more...

Join the SFA

Help the Southern Foodways Alliance celebrate, preserve, promote, and nurture the traditional and developing food culture of the American South.

Join us.