These exhibits have a permanent spot in the Southern Food and Beverage Museum. For a current list of our temporary exhibits, please visit the Changing Exhibits Page. For recent temporary exhibits that are not currently on display, check our Past Exhibits Page.

Louisiana Eats! Laissez Faire – Savoir Fare

The cuisine of Louisiana and New Orleans is multi-layered, combining the contributions of different ethnic groups, the local food supply and the passage of time.  This exhibit explains the development of this cuisine, the iconic foods and beverages, foodways and identifying dishes. We also have a small exhibit documenting the aftermath of Katrina. The exhibit includes many iconic foods of Louisiana including red beans and rice, calas, king cake and coffee.  Coffee drinking forms a large part of the culture of Louisiana.  Whether pure coffee or coffee and chicory, coffee was historically brought in through the port of New Orleans and drunk all over the state.  In the mornings, with beignets, in the afternoon, after dinner as a demitasse or cafe brulot.

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Tout de Sweet: All About Sugar

A part of our permanent suite of exhibits,  Tout de Sweet: All About Sugar,  shows the important role that sugar has played in Louisiana as well as the world, and also what an important role Louisiana has played on sugar. Curated by Peter Patout and Tom Braniff, this exhibit is sponsored by Domino Foods, Inc.

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The Story of Coffee

The exhibit explores Coffee in Louisiana, from the days of steamships and sailboats that braved the Mississippi to bring precious coffee to the city of New Orleans from the tropics. New Orleans remains the #1 coffee port in the United States, the United States is the #1 coffee consuming nation in the world, and New Orleans is the largest consumer of coffee per capita, exploring the relationship between the Port of New Orleans  and the coffee culture of the City of New Orleans.  Learn more about the current display, The Story of Coffee in New Orleans 18th Century to Present, here.

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The Southern Food and Beverage Museum is currently organizing an exhibit about New Orleans culinary icon, Lena Richard.  Richard is best known for her cookbook New Orleans Cook Book published by Houghton Mifflin in 1940, and her twice-weekly cooking show on WDSU-TV in 1949-1950.  The television show was called “Lena Richard’s New Orleans Cook Book.”  The program aired at 5:00 pm on Tuesdays and Thursdays, although it occasionally aired at 3:00 pm. Visit the Lena Richard Exhibit Page for facts about the chef and the upcoming exhibit.

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A Table at Galatoire’s

To fully represent the South, we are adding a taste of each state’s food and culture to the Museum. So far, you can see Arkansas, Maryland, Tennessee and Texas and we’re continually working to get more Southern states represented. Learn more about our plans for the expanded state exhibits in our new location here.

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Barbecue Nation

Photo by Chris Darling on Wikimedia Commons

From the backyard barbecue pit to the competition circuit, Barbecue Nation gives us a glimpse at the many faces of this southern artform. Visitors will learn about the many regional variations, the fast-growing sport of competition barbecue and the continuation of a White House barbecue tradition. Curated by Elizabeth Scroggs.

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Southern Likker

Alcohol plays a large part in everyday gatherings in the world, and this collection explores the Southern means of entertaining. On display we have the bar salvaged from Brunning’s Restaurant after Hurricane Katrina. We also have an extensive collection of miniature liquor bottles, donated by Tropical Isle, as well as a growing display of classic Southern drinks and their preparations.

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Cooking through the Years: Our Stoves

From toys to wood burning cast-iron to ultra modern gas stoves with built in computers, we take you through many years of stove history, hoping to bring back memories of your household’s trusty companion.

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Corn in America

We’ve collected and displayed a number of pitchers, paintings, mugs, and almost anything else you can think of that is shaped like an ear of corn, as well as various artifacts related to corn.

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