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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. |
Appalachia: October 2-5, 2003 Southern Foodways Alliance The sixth annual Southern Foodways Symposium will be held October 2-5, on the campus of the University of Mississippi in Oxford. For 2003 we explore the people, places, foods, and traditions of the Appalachian South. This event provides opportunities for cooks, chefs, food writers, and inquisitive eaters alike to come to a better understanding of Southern cuisine and Southern culture. Lectures, held in Johnson Commons, at the heart of the University of Mississippi campus, are complemented by informal lunches and dinners served in and around Oxford. The Delta Divertissement (October 1-2) Over the course of a twenty-four-hour sojourn to the town of Greenwood, Mississippi, this inaugural outing offers an opportunity to explore the land that gave birth to the blues. You will taste Delta tamales and come to know how they became a favorite hereabouts. You will come to appreciate the particular topography of the alluvial floodplain known as the Mississippi Delta. You will raise a glass in one of the private dining rooms at Giardina’s. What is more, in keeping with this year’s Appalachian theme, you will have an opportunity to interact with our guest chef, John Fleer. Bend an ear as Fleer shares his philosophy of foothills cuisine. Savor his buttermilk degustation menu. Learn how to prepare muscadine-glazed guinea hen swaddled in buttermilk cornbread gravy. Other Symposium Events This year we continue to expand our entertainment offerings. Thursday night, after a dinner catered by Amy Crockett of Ajax Diner, we stage Nanny and Blake, an original one-act play written by Southern Studies graduate student Kendra Myers and set in the mountain South. On Friday night, we bring the music of the mountains to Mississippi when Greasy Beans, a five-piece band that fuses bluegrass and newgrass and old-time influences, takes the stage at Taylor Grocery. On Saturday afternoon, we screen a new documentary film by Joe York, a tribute to Bill Best, winner of the 2003 Ruth Fertel Keeper of the Flame Award. Saturday night reaches its zenith with the debut of Ed Dye and the Hambone Orchestra. But as Rick Bragg will no doubt remind us on Saturday morning, we should not forget the food. Among the highlights will be a lunch of shuck beans, stack cakes, and cornbread. And a pimento cheese tasting. And a fish fry featuring, in addition to our traditional taste of catfish, a sampling of char raised in the mountains of West Virginia. Not to mention Appalachian appetizers from Jared Richardson of Kentucky’s Wallace Station. And that’s just Friday. Other featured foods include grits and garlic custard from John Fleer of the Inn at Blackberry Farm; buttermilk and cornbread from Tennessee’s Cruze Dairy; a country ham tasting highlighting the best ham men and women, from, among other places, the mountain South; a brotherly battle of fried pies with Robert and John Stehling; and a Sunday morning biscuits and grits and gravy breakfast hosted by John Currence of Oxford’s own City Grocery. Host for the event is the Southern Foodways Alliance at the University of Mississippi’s Center for the Study of Southern Culture. Contributors to our efforts include Ajax Diner, Biltmore Estate Wine Company, City Grocery, Cruze Farm Dairy, the R&B Feder Charitable Foundation for the Beaux Arts, Glory Foods, the National Pork Board, West Virginia Aqua, and the Yoknapatawpha Arts Council. Thursday
Friday – The Lay Of The Land
Saturday – A Look At The Larder
Sunday
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The Fertel Foundation Jack Daniel’s Tennessee Whiskey Southeast Dairy Association Viking Range White Lily
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