A Busmans’ Holiday to 641
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Boyd Library volunteer Norm Laskay explores the culinary section of the State Library Victoria in Australia.
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Getting to Know Dee Lavigne and Deelightful Cupcakes
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Chef Dee Lavigne of Deelightful Cupcakes is the recipient of the first Paul McIlhenny Culinary Entrepreneurism Scholarship and we're so excited to see where she goes!
Read MoreCulture, Taste, and Standards
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Liz Williams contemplates the world of Italian products, American terroir, and culture.
Read MoreRequired Reading: SoFAB's Favorite Cookbooks for the Fall
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The SoFAB Pantry has made some updates this summer! Check out what we're excited to have on the shelves this fall, and get ready to add to your own cookbook collection.
Read MoreA Virtual SoFAB
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The Southern Food & Beverage Museum opens a new exhibit on your computer! Creole Chefs of New Orleans is now online and ready for you to explore.
Read MoreThe Highlight Reel: SoFAB Kids Camp
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Director of Education Jennie Merrill shares a few highlights from the 2017 Summer Kids Culinary Camp.
Read MoreIs it Fall Yet?
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The Southern Food & Beverage Museum wraps up the last of the summer programming and looks to the fall.
Read MoreWhy Food Policy?
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Pepper Bowen, Director of the Culinaria Center, explains why food policy matters.
Read MoreSpecial Collections at the Boyd Library
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Boyd Library Director Cindy Williams shares a few updates from the special collections of the culinary library.
Read MoreKid's Camp Week 6 (Middle School Week): July 24th-28th
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Our theme for Middle School Week was New Orleans Restaurants, and we had a great time recreating some of the famous dishes from around the city.
Read MoreYes Ma'am!
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The Rouses Culinary Innovation Center was the stage for a delightful panel discussion focusing on women in the culinary field, part of the Yes Ma'am series of events held in New Orleans on June 15 by the John Besh Foundation.
Read MoreState of the Art 2017: American Independents
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The Museum of the American Cocktail hosted the annual State of the Art fundraiser on July 18th, celebrating independent American spirits with local bartenders and their delicious cocktails.
Read MoreKids Camp Week 5: July 17th-21st
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Our fifth week of camp was jam packed with fun and cooking all revolving around our board game inspired themes!
Read MoreKids Camp Week 4: July 10th-14th
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Week 4 of Kids Camp was a huge success, with a fun filled week of cooking based on our European theme.
Read MoreThe National Culinary Heritage Register is Filling Up!
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Did you know that the National Food & Beverage Foundation runs the National Culinary Heritage Register? Learn more here!
Read MoreKids Camp Week 3: June 26th-30th
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In our third week of our annual Kids Camp, we had a music themed week, revolving all of our cooking around the music genre of the day!
Read MoreThe Big Top Cake Competition
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On Saturday, June 24th the Southern Food & Beverage Museum hosted the second annual Big Top Cake Competition, showcasing the finest work of area bakers with their fantastically decorated cakes.
Read More2017 Culinaria Query – Best of Bycatch
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The first ever Culinaria Center Invasive Species Cook-off of Asian Carp was held on June 20, 2017, featuring delicious dishes cooked from the invasive asian carp.
Read MoreKids Camp Week 2: June 19th-23rd
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For Week 2 of our annual Kids Camp, we had a great time with a Disney themed week packed with cooking and fun!
Read MoreThe Case for Eating Asian Carp
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Culinaria Center Director Pepper Bowen shares her views on what we should do with Asian Carp, an invasive species around the country.
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