In an quiet area of New Orleans, on a street whose pavement shines brightly in the scintillating sun and whose trees offer comforting shades of gray, lives a soul-soothing bundle of memories: The Southern Food & Beverage Museum. A unique place capturing insightful information and culinary excellence, the museum is a must-visit for foodies and non-foodies alike, a distillation of Southern food and hospitality, a joy to explore with eyes, heart, and mind wide open.
I checked out the museum one sunny morning, bright and early, while the hot and humid air was still breathable. I was on my way to the Ernest N. Morial Convention Center and the Bocuse d’Or Americas selection, and I had been invited to check out this location the previous day, while attending the Pastry World Cup Americas Selection. I said yes, I conducted some brief research, and I allowed plenty of time for my exploration.
The Southern Food & Beverage Museum (SoFAB) is a nonprofit educational and cultural organization in New Orleans dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world. SoFAB promotes culinary tourism and educates the public about the food culture of the South.
The museum “was founded in 2004 by Elizabeth Williams, who wanted a place where the intersection between culture and food could be studied. The museum began with pop-ups around the city of New Orleans, and the first official exhibit was on the history and influences of beverages in New Orleans, created with borrowed artifacts. After the first exhibit, individuals began donating family artifacts to the museum.”
The Southern Food & Beverage Museum is also home to The Museum of the American Cocktail (MOTAC), the John & Bonnie Boyd Hospitality & Culinary Library, and the Nitty Grits Podcast Network.
I thoroughly enjoyed exploring the various sections of the museum with CEO Constance “Connie” Jackson.
The Gallery of the South, organized like a market, encompasses a collection of exhibits on the food and foodways of each Southern state.
The Gallery explores and celebrates food items, recipes, people, brands, dishes, agriculture, industry, and cooking techniques, to create the quintessential food geography of each state.
Meanwhile, the section comprising The Museum of the American Cocktail follows cocktail history through a chronological timeline separated into six chapters.
Fascinating information and exhibits!
The museum has a space for culinary classes and demos, as well as a Gumbo Garden.
The Gumbo Garden “contains 3 beds that are planted each season to reflect the foods from the 3 continents that helped first influence the food of the southern region of the US – Africa, America, and Europe (…) The Gumbo Garden provides a learning opportunity for children to see how plants look before they are harvested and cooked. Children can participate in planting, weeding, watering, and harvesting and cooking.”
There was so much to see and to explore! I traveled through time with my wonderful guide to “meet” legendary Chef Leah Chase and to learn about Dr. Martin Luther King Jr. dining at Chef Chase’s restaurant.
The Leah Chase Gallery features the Chef’s famous uniform, a spectacular example of culinary history:
I was also excited to learn about “The Mother of Soul Food,” Chef Edna Lewis…
… and about a variety of female chefs who made history with their culinary excellence and pursuits.
I uncovered the connection between New Orleans and the coffee industry (you are welcome to check out a comprehensive account on this topic here)…
… and I learned the rich history of one of America’s most popular drink brands: Barq’s.
The food exhibits were spectacular…
… and so were the highlighted beverages.
Culinary delicacies were intertwined with compelling narratives, which provided additional layers of meaning and deepened my understanding of Southern food and culture.
An absolute joy for the mind and the soul!
The museum has recently celebrated its 20th anniversary with various activities, including the publication of its first cookbook, “SoFAB Cook Book: Recipes from the Modern South,” by Museum Founder Elizabeth Williams & Maddie Hayes, with the foreword written by esteemed New Orleans restaurateur Dickie Brennan. The museum is also planning a thematic 20th anniversary gala to conclude the year, with more details to come.
I left The Southern Food & Beverage Museum with a heart enriched by what I had seen and learned. The day was now in full swing, the sun merciless, casting a sweaty glow on my forehead and piercing rays of light onto the pavement. As I was leaving, my wonderful guest Constance “Connie” Jackson offered to give me some water to beat the heat outside. I thanked her deeply and rushed to the next stop sign, waiting for family to pick me up and to drop me off at the Convention Center. As the sun was getting bigger and the sky was getting lighter, I was quenching my thirst with the joyful vibes I had absorbed at the museum, while contemplating the goodness of the life outside. I knew this was not a “goodbye,” but a “see you later.” I cannot wait to revisit, to reflect, to cherish now and forever, always…
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