Liz Williams

Always fascinated by the way the lure of nutmeg and peppercorns motivated the exploration of the world, Liz Williams was lucky to be born into a family of Sicilian heritage in New Orleans.  She grew up eating in two great food traditions.   She is a founder and President of the Southern Food and Beverage Museum in New Orleans.  Much of her research and writing centers on the legal and policy issues related to food and foodways.  Besides establishing this new museum, which opened in June, 2008, she consults on issues of nonprofit management and governance, as well as public/private partnerships, intellectual property and publishing.  Her book, The Encyclopedia of Law and Food is being published by Greenwood Publishing.

She was for five years the President and CEO of the University of New Orleans Foundation, during which time the UNO Foundation opened the D-Day Museum, the Nims Center (a film studio with motion capture laboratory), established a 33 acre research park with over 250,000 square feet of office space, established the Ogden Museum of Southern Art and several other projects, including the UNO Press.  Prior to the UNO Foundation Williams was the Director of the Arts Administration Program at the University of New Orleans.  She also practiced law with an emphasis on nonprofit organizations and giving.  She has taught Arts Administration Law, and several other courses such as Historic Preservation Law, Business Ethics, and the History of the Restaurant.

A graduate of Louisiana State University (BA, English) and Louisiana State University Law Center (JD) she has served in the U.S. Army as a Judge Advocate General (JAG).  She has practiced law in Washington, DC and Louisiana. Travel is an excuse to eat in new places. She is a member of the Folklife Commission, State of Louisiana.

* A Sample of Articles*

Contributor to /Edible New Orleans/, Winter 2009, No. 1 – /Creole Pantry/


Red Gravy,” /Southern Culture/, Winter 2009.

“Traditional Red Beans with Ham and Sausage,” /Kitchen Memories/ by Anne Snape Parsons and Alexandra Greeley, Sterling, VA: Capital Books, Inc., 2007.

“Food on Trial,” /Food and Morality/, Proceedings of the Oxford Symposium on Food and Cookery, 2007.

“The Sixth Deadly Sin,” /Gastronomica/, Summer, 2006.

“Geographic Indicators in Louisiana,” /Louisiana State Bar Association Journal/, Vol. 54, No. 1, June/July, 2006.

“When the IRS Came to Dinner,” /Gastronomica/ , Spring, 2004.



  1. Sarah Walton
    Posted November 22, 2010 at 3:37 pm | Permalink


    I was referred to you by Leslie at for an article I’m writing about Cajun style cooking in New York City. This is a 3,000 word piece that I am looking to publish in January or February. I am looking to speak with an expert on Cajun style cooking and I wondered if I could schedule a time to speak with you next week about my article. Thank you and I look forward to hearing from you soon!

    Sarah Walton

  2. RobWaldron
    Posted November 1, 2013 at 1:50 pm | Permalink

    Red Gravy is necessary for the proper Daube. Don’t use spaghetti, but wide egg noodles to serve over. No Italian cheese, but the egg noodles hold the gravy tight.

5 Trackbacks

  1. [...] neo-Prohibitionist mind-set, Reason's Nick Gillespie talked with unabashed culinary freedom fighter Liz Williams, the founder and president of New Orleans' own Southern Food and Beverage [...]

  2. [...] The video runs 41:25 and is well worth your time. Learn more about Williams and SoFAB here. [...]

  3. [...] Liz Williams: Culinary Cultural Impact of Oil Spill and Other Recent Disasters (Southern Food and Beverage Museum, New Orleans LA) [...]

  4. By Café Brûlot Liqueur | Okra on December 15, 2010 at 1:58 pm

    [...] Liz Williams [...]

  5. By Kumquats au Rhum | Okra on February 1, 2011 at 5:55 pm

    [...] BIO / WEBSITE / TWITTER / BOOKS [...]

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