Dear Friends You have probably heard by now - it's official. SoFAB is opening in June, 2008 at the Riverwalk in New Orleans. Our gala will take place on June 5, 2008. The ribbon cutting ceremony is on June 7, 2008. Get ready for a great time; thoughtful and entertaining exhibits; interesting programming.
Please join SoFAB now. Your membership will be good for a year after we open, and membership will cost more after we are open.
Make a donation, join at a higher than minimal level. We need your support.
Volunteer! Contact us and let us know what you would like to do.
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, 2008 for a very special brunch at Twin Oaks Plantation in Natchez, MS. Regina Charboneau, cookbook author and owner, will be preparing a very special event for us.
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.
The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of Gumbo Tales by Sara Roahen | | If you don't have a copy of Gumbo Tales: Finding My Place at the New Orleans Table go out right now and get one. This is a must read. There is depth, there is breadth and there is affection in Sara Roahen's examination of the food of New Orleans. She explores the scene as only an outsider can. She takes nothing for granted. And as an outsider she is free of the biases of native New Orleaneans. Her mama didn't teach her that this is the perfect gumbo or that something else is the perfect red beans. She came with a pure and virginal palate to learn and appreciate.
Many people have come to New Orleans and eaten and cooked here. But Roahen brought the additional quality of being a writer. She describes the food with love and almost reverence. At first I was afraid that there would be too much reverence. But as I read, I found sufficient critical thinking and analysis. There is judgment and judging. One cannot be neutral in this. She is not.
Since I am from New Orleans, I am often asked to recommend one book that really explains the city. I usually recommend A Confederacy of Dunces to describe the city in general and recommend something by Lafcadio Hearn to describe the food. I won't abandon Hearn, but I will now definitely add Roahen to the list of reading that captures the palate of the city.
~ Review by Liz Williams
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