New Orleans

Elizabeth M. Williams is founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming. SoFab is one of Saveur's "5 Great Museums Devoted to Food" (5/2011). Williams is also consulting professor at the Kabacoff School of Hotel, Restaurant and Tourism, University of New Orleans. Her roles there include teaching, writing, and researching issues in hospitality law, culinary history and culture, and nonprofit administration. She has contributed a number of articles on aspects of Southern food to journals. Williams has a law degree and co-authored The A to Z Encyclopedia of Food Controversies and the Law (2010).

Series Foreword, by Ken Albala
Preface
Timeline

1. Introduction: A Real Cuisine
2. The Material Resources
3. The First Inhabitants and Their Foodways
4. The Old World in the New
5. Immigrants: Their Neighborhoods and Contributions
6. Markets, Retailing, and “Making Groceries”
7. Restaurants
8. Drinking in New Orleans
9. Cooking at Home and Cookbooks
10. Signature Foods and Dishes

Bibliography
Index
About the Author