Southern Food and Beverage Museum and The Museum of the American Cocktail
1504 Oretha C. Haley Boulevard, New Orleans, LA 70113 - United States
The Southern Food and Beverage Museum is a nonprofit living history museum dedicated to the discovery, understanding and celebration of the food, drink and the related culture of the South. While based in New Orleans, the Museum examines and celebrates all the cultures that have come together through the centuries to create the South’s unique culinary heritage. SoFAB also hosts special exhibits, demonstrations, lectures and tastings that showcase the food and drink of the South.
This multi-media exhibit involves photos and stories celebrating shared, passed-down food memories and the abundant variety of Nashville’s food traditions and cultures. It originated at the Nashville Farmers’ Market with accompanying events celebrating the legacy of well loved recipes.
Creative Kitchen of Al Copeland
The 200 square foot exhibit showcases the life of Al Copeland, a successful local entrepreneur who founded the Popeyes Chicken fast food chain along with many other restaurant concepts and brought the flavors and spices of New Orleans to the rest of the world.
Trail of Smoke and Fire
Whether it’s Texas brisket or a pulled pork sandwich from South Carolina, barbecue throughout the Southern states can be clearly distinguished by the way that it is prepared and served. The word “barbecue” is said to have originated from “barbacoa,” a Caribbean word that means to slowly cook a whole animal with smoke, and it now commonly used to refer to the slow-cooked meat itself, the apparatus in which the meat is smoked, or as a verb. Merriam-Webster’s definition of barbecue is “to broil or roast (meat, fish, etc.) over hot coals or an open fire” and “to cook in a highly seasoned vinegar sauce.” These definitions are general, leaving much room for interpretation and dispute among the Southern states, many of which claim that their style of barbecue trumps all.
Gallery of the South: States of Taste
A collection of exhibits on the food and foodways of each Southern state. The exhibits, created by a group of curators from each state, explore and celebrate the food items, recipes, people, brands, dishes, agriculture, industry, cooking techniques, and everything else that is woven together to create the quintessential food geography of each state. The exhibits are both historical and modern, revealing what makes each state’s food and culture of eating unique.
Participation in Museum Day is open to any tax-exempt or governmental museum or cultural venue on a voluntary basis. Smithsonian magazine encourages museum visitation, but is not responsible for and does not endorse the content of the participating museums and cultural venues, and does not subsidize museums that participate.