Dear Friends In New Orleans we are anticipating the coming of Mardi Gras on February 5. The celebration is already in full swing. Next year SoFAB will be serving king cake in its tasting room for Mardi Gras.
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Check out our new Collections pages on our website. You will see our depth as an institution growing.
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You have been very responsive to our call for artifacts about corn. Thank you. I would like to put out a second call, for artifacts about eating in the White House. We are looking to borrow invitations, menus, photos and other artifacts related to eating in the White House. Please email us if you have artifacts that you think will help us build a dynamite exhibit.
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Thanks to all of you who have contributed to the SoFAB wiki of Southern food . The number of entries is growing and we look forward to the day when this wiki becomes the premiere source of information about Southern food and drink on the web. Please continue to add entries. If you would like to add information and do not feel technically confidant to do it, just send us the information and we will add it for you - bios, histories, information about foods.
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Visit SoFAB's Food Forum. Post your favorite menu, ask your Southern foodways questions or figure out your next culinary adventure.
Around the South
Save the date - April 13 Brunch at Twin Oaks, in Natchez to benefit SoFAB.
Check out the book signings of Regina Charboneau's book, Regina's Table at Twin Oaks, on her website.
The Potlikker Film Festival, sponsored by the Southern Foodways Alliance, will take place on February 23 at WorkPlay Soundstage in Birmingham.
Tales of the Cocktail has announced that it will take place July 16 to 20, 2008 in New Orleans.
SoFAB earns a penny for every search you make at GoodSearch.com.
Shop on line and donate to SoFAB. Go to shopformuseums.com and register. Then choose the Southern Food and Beverage Museum as your beneficiary. Through this gateway, sites like Ebay, Amazon, Barnes and Noble, give anywhere from 2-5% of the sale directly to the museum. Sign up and use this whenever you make a purchase online and pass this on to your friends.
We still have copies of our first book, Christopher Blake's book, Red Beans and Rice-ly Yours. Get yours today.
| Review of Trail of Crumbs |  |  Trail of Crumbs: Hunger, Love and the Search for Home by Kim Sunee is a Southern memoir that reflects how much a part of the entire world the South is. The author is the founding food editor of Coastal Living magazine, and clearly food has informed her sensibilities throughout her life. Born in South Korea, raised in New Orleans, and well-traveled throughout the world, the grounding force in her life was food.
She shares the "coming to grips with her identity" story through meals, markets and love affairs. Along the way we get an outsider's inside view of the people of the world. We learn that they are different from us, while being the same.
My heart ached for the author as she tried to find a peaceful center for herself. The prose is compelling, the emotional honesty is engaging and the recipes are both good and illustrative. How many of us have attempted self-analysis through cooking and eating? We can all identify with that process. That ability to make the reader identify with her struggle is Sunee's talent.
She is still young, so we can look forward to more installments of the unfolding story of Kim Sunee.
~ Review by Liz Williams |
The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of Crescent City Cooking | | Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer with Paula Disbrowe is a long-awaited book. It was worth the wait. Spicer includes some of her signature twists to Southern ingredients, like Pecan Roulade with Praline Mousse and her personal take on Cornmeal-crusted Crayfish Pie.
When I first flipped through the book, I could not wait to try the recipes. They are clear and enticing. I love the Watermelon, Cucumber, and Feta Salad. It sounded so good that I found an out of season watermelon so that I could make it immediately.
The photos are a great mix of candids and completed dishes. The comments are helpful. The stories make it clear why Bayona has continued to be a successful restaurant. All in all a great read and a cookbook that belongs on your counter, not your bookshelf.
~ Review by Liz Williams
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