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Dear Friends
We are
open! Come visit us at the Riverwalk in
New Orleans. Listen
to an interview about SoFAB.
Join us
again for our
Culinary Camp, generously sponsored by the
Emeril Lagasse Foundation. Email us
for registration information at
info@southernfood.org.
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
SoFAB and the
French Consulate invite you to celebrate a
very special culinary event on Thursday, June
19th, 2008.
Dr
Jacques Puisais, "Philosophe du goût",
founder and vice-president of the Institut
du goût in Paris, France will speak at a
special dinner - a theater
performance where the audience will
discover sensations and pleasures of taste.
It will be Jacques Puisais's, recognized
world class oenologue and gourmet, first
dinner/performance in the United States for a
limited audience of 125 guests at the Ritz
Carlton, New Orleans.
Come share an unforgettable moment where
state-of-the-art cuisine meets poetry, arts of
the taste meet philosophy. Enjoy an
unforgettable meal expertly paired with wines
and words. Be part of this gastronomical and
poetic performance which will jolt your taste
buds and expand your senses.
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 Teen Table |
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What influences your cooking and eating
choices? It could be many things: ethnicity,
gender, culture, habitat, and surroundings.
But while carefully examining what I cooked
and ate and why, I realized it all led back
to my parents. From loving Indian food, which
is part of my ethnicity, to not quite
understanding the joy of Connecticut mashed
potato pizza, perhaps due to my gender, I
realized that my food influences were
primarily familial.
What sparked my introspection was my recent
trip to the Northeast. I enjoyed the cool
weather, nonexistent in a Southern summer,
but I did not especially enjoy the regional
food. It seemed strange that my taste buds
did not relish the seasonal seafood of the
Northeast, like clams and swordfish. Rather,
my taste buds detected and rejected reheated
fish that tasted mushy, and small sides of
three golf-ball-sized potatoes that lacked
any sort of spice, even salt. I wanted spice.
I wanted heat and flavor in my food, and
instead I received bland portions of edible
pills.
I missed Tony Chacherie's and Tabasco. And I
may secretly have missed deep-fried flavor,
but what I really felt I missed was emotion.
The emotion that comes with Southern food is
what makes it so memorable to me. It is my
Southern upbringing that will always
influence my taste in food. My habitat and
surroundings. My parents' home and mine.
Susannah Albert-Chandhok
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The Southern Food and Beverage Museum
newsletter
is generously sponsored by Louisiana Cookin'
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Review of Renewing America's Food Traditions |
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Renewing America's Food Traditions: Saving
and Savoring the Continent's Most Endangered
Foods edited by Gary Paul Nabhan is a
wonderful survey of our American foodways by
region. Of course, I turned immediately to
the Nation's of the South. I began with
"Gumbo Nation," starting close to home. What
a delightful snapshot of selected foods that
are waning. There is a bit of history,
profiles of those keeping the traditions
alive, and a celebration of the flavors of
place.
The book is beautifully illustrated and full
of reverence and respect for the land and the
people who still preserve traditions. There
is little scolding and very much joy. We
need to be reminded of what is important.
But we also need to evolve and live in the
modern world. This book reminds us of the
world we have come from. It inspires me to
consider how we can move into the future with
balance, with appreciation for what has come
before, and a desire to take it into the
future - but not ossified. How can we honor
and protect the past, but respectfully enter
the future?
Review by Liz Williams
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