We are currently accepting submissions for our printed magazine and our online publication.  All accepted articles must be submitted electronically.

Address all editorial correspondence and submissions to:

Stephanie Carter, Editorial Director

Southern Food and Beverage Museum

1 Poydras Street, #169

New Orleans, LA 70130

All editorial email should be sent to Stephanie Carter at stephanie@southernfood.org.  Queries are welcome.

For information on advertising, please email stephanie@southernfood.org

Submission guidelines:

SoFAB Eats! welcomes articles from any field, as long as the article is tied to food and beverage in the South.  This includes political pieces, anthropological pieces, health pieces, art and food pieces, historical pieces, pieces by industry professionals, etc.  We also accept prose, original artwork, cartoons, video, and audio.

Articles should generally not exceed 8,000 words.  With your submission, please include your name, contact information, a brief biographical statement, word count, and a brief description of your submission. 

Submissions will only be returned if accompanied by a self-addressed stamped package or envelope.  The return packaging must have the appropriate postage for your piece, or we cannot mail it back,  The return packaging must be appropriate to your article (the correct size, with the protection you want for your piece such as padding or bubbles).

Please email your electronic images or artwork to stephanie@southernfood.org.  If they need to be sent in another format, please contact us.

Format

SoFAB Eats! examines southern food and beverage through many lenses.  If you do not see a section you think is fitting for your submission, please send it Attn: Misc for SoFAB Eats!

When possible and relevant, please include photos and/or recipes with your submission.

Some Feature Sections:

FEATURE ARTICLES:  We will publish 2-3 main articles in each issue.  These should be no longer than 8,000 words.  We review articles on any topic, as long as it can be tied into food and beverage in the South.  Academic articles and articles by industry professionals are also welcome.

MISC BITS ABOUT THE FOOD WORLD (AROUND THE TABLE):  This includes letters to the editor, bits about what is going on in the world of southern food and beverage.  Should be no longer than 200 words.

CULINARY BOOK REVIEW:  Mostly new books, but also some vintage books.  Not only cookbooks, but books that have to do with food and beverage in the south.  This includes fiction, biographies, nonfiction, etc.

PERSONAL ESSAY/REFLECTION:  400-1000 words in personal essay format.

INTERVIEW:  Please inquire directly or submit a suggested interviewee to stephanie@southernfood.org

ARTWORK:  We accept original artwork.  If it is something audio, video, etc., it can be published in our online publication.

ARTIFACTS:  A photo of your culinary artifact with a brief description offering context. 

PRODUCTS (OUR PANTRY):  About 100 words on a product you love.

LAGNIAPPE:  Poems, prose, cartoons, games, audio, video.

SPECIAL PROJECT:  "My Southern Table"  Every dining table in the South looks different.  Some tables are filled with grits, country ham, and red-eye gravy.  Others are filled with midnight feasts of cold mashed potatoes and Hubig's pies.  Still others are filled with pimiento cheese sandwiches, fried chicken, take-out, grilled oysters, crawfish, or barbeque.  And some choose to make their Southern table at a fine restaurant.

Please send us a photo of YOUR Southern Table.  Include the location, date, and time. (i.e. New Orleans, Louisiana; March 3, 1995; 3:32 a.m.) 

MISC:  If you do not see a section for your piece, please send it to this category.