sofood.blogspot.com
Southern Food & Beverage Museum Blog: Leah Chase Louisiana Gallery
http://sofood.blogspot.com/2009/06/leah-chase-louisiana-gallery.html
Wednesday, June 24, 2009. Leah Chase Louisiana Gallery. There will be a dedication ceremony - including Chef John Folse - to celebrate the naming on July 1. But the excuse for fun, for the celebration of Leah Chase, will happen at SoFAB on July 2. Tickets. Are still available on line and at the door. This will be a wonderful event with great food and drink. Join us in celebrating this remarkable woman. Here is the new drink, the Creole Queen, developed just for her. 1 to 2 mint leaves. 1 to 2 strawberries.
sofood.blogspot.com
Southern Food & Beverage Museum Blog: St. Joseph's Altar
http://sofood.blogspot.com/2009/08/st-josephs-altar.html
Tuesday, August 11, 2009. It has been a long time since I have posted on this blog. I have spent my time writing on Facebook and Twitter and I have not had something organized and longer to say. But now I do. It is amazing how placement makes a difference. We thought that we had placed the altar in a place of prominence. But we hadn't. We had tucked it away. It is being appreciated and explored now. A welcome, but unintended by-product of the volunteers' work. Posted by Liz Williams. Follow me on Twitter.
sofood.blogspot.com
Southern Food & Beverage Museum Blog: December 2008
http://sofood.blogspot.com/2008_12_01_archive.html
Monday, December 22, 2008. Dish - SoFAB's newest iterary adventure. Ready for a book club that focuses on the culinary arts? Dish meets at noon on the third Saturday of each month at the Southern Food and Beverage Museum, in the Riverwalk Marketplace Shopping Center near the Food Court. The Physiology of Taste. We decided to start with the book that pretty much created culinary literature as we know it. The Physiology of Taste. The Physiology of Taste. Brillat-Savarin is the man who famously said, "Tell ...
sofood.blogspot.com
Southern Food & Beverage Museum Blog: August 2009
http://sofood.blogspot.com/2009_08_01_archive.html
Friday, August 21, 2009. A curious fact is that Washington, DC, a mere city, has no official residence and no official china. So we have been able to decide for ourselves what should represent Washington, DC on the table. Louisiana and Arkansas have provided handmade place settings. Some states have provided official place settings. Your ideas for the table, menus and books, other table props would be appreciated. Posted by Liz Williams. Friday, August 14, 2009. Lessons Learned in Graduate School. It has...
sofood.blogspot.com
Southern Food & Beverage Museum Blog: Our First Words in Food Symposium
http://sofood.blogspot.com/2009/11/for-those-of-you-who-could-not-attend.html
Wednesday, November 18, 2009. Our First Words in Food Symposium. For those of you who could not attend our first Food in Words Symposium, here is a rundown of the day, chronicled by Tulane University student Faine Greenwood. The inaugural event's theme was "The World's Fairs in New Orleans and Inventing Creole and Cajun Cuisine," and the day began with a delightful introduction to the topic by Professor Paul Freedman of Yale University. Many reasons have been put forth for New Orleans's unique cuisine, r...
sofood.blogspot.com
Southern Food & Beverage Museum Blog: November 2009
http://sofood.blogspot.com/2009_11_01_archive.html
Wednesday, November 18, 2009. Our First Words in Food Symposium. For those of you who could not attend our first Food in Words Symposium, here is a rundown of the day, chronicled by Tulane University student Faine Greenwood. The inaugural event's theme was "The World's Fairs in New Orleans and Inventing Creole and Cajun Cuisine," and the day began with a delightful introduction to the topic by Professor Paul Freedman of Yale University. Many reasons have been put forth for New Orleans's unique cuisine, r...
sofood.blogspot.com
Southern Food & Beverage Museum Blog: February 2009
http://sofood.blogspot.com/2009_02_01_archive.html
Thursday, February 26, 2009. My Son, the Comic. Mark has been nominated for Best Emerging Comic by ECNY. I urge you all to vote. For him. If you think that I shamelessly talk about SoFAB, imagine how I am talking about my son. He is my son, the comic. Whenever I tell anyone about it, they say, "You're kidding, right? Please watch him. Please vote for him. I am a proud mother. He performed at SoFAB. Posted by Liz Williams. Wednesday, February 18, 2009. Cookbooks Thrive in Tough Times. U’ve g o. Ninety-sev...
sofood.blogspot.com
Southern Food & Beverage Museum Blog: June 2009
http://sofood.blogspot.com/2009_06_01_archive.html
Wednesday, June 24, 2009. Leah Chase Louisiana Gallery. There will be a dedication ceremony - including Chef John Folse - to celebrate the naming on July 1. But the excuse for fun, for the celebration of Leah Chase, will happen at SoFAB on July 2. Tickets. Are still available on line and at the door. This will be a wonderful event with great food and drink. Join us in celebrating this remarkable woman. Here is the new drink, the Creole Queen, developed just for her. 1 to 2 mint leaves. 1 to 2 strawberries.
sofood.blogspot.com
Southern Food & Beverage Museum Blog: October 2008
http://sofood.blogspot.com/2008_10_01_archive.html
Thursday, October 30, 2008. Posted by Liz Williams. Labels: authenticity in food. Food memory red gravy. Tuesday, October 28, 2008. Is one better than the other? No One tastes like one place and one tastes like the other. And that's pretty cool. Posted by Elizabeth Pearce. Thursday, October 23, 2008. SoFAB creates To Kill A Mockingbird lesson plan. Perhaps the highlight of participating in The Big Read project is the opportunity to create a lesson plan for teachers regarding food in To Kill A Mockingbird.
sofood.blogspot.com
Southern Food & Beverage Museum Blog: Irrevent Cookbook Pokes Fun at Battle of Sexes
http://sofood.blogspot.com/2009/06/irrevent-cookbook-pokes-fun-at-battle.html
Monday, June 22, 2009. Irrevent Cookbook Pokes Fun at Battle of Sexes. The book focuses on eight complete, seven-course dinners in American, French, Russian, Poynesian, Chinese, Polish, Mexican and Italian cuisines. Here’s another passage that you might find interesting:. Classy stuff, eh? So far, I’m just quoting from the introduction, which comes with a serrated edge with instructions from the author to cut it out and burn it once it has been read. Are we happy to have this book? Posted by Chris Smith.
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