OXFORD, Miss. – Filled with recipes and reminiscences from alumni, faculty and others, “Are You Ready?™ 100 Years of Family, Friends and Food” offers a new collection of recipes and culinary tips sure to delight cooks and foodies of any age. The cookbook launch is set for 5-7 p.m. Sept. 6 at Off Square Books, kicking offRead the story …
Nutrition and Hospitality Management Celebrates 100 Years
Cookbook, events throughout the 2013-14 school year to celebrate the department's achievements
September 3, 2013 by
New Food Professorship Gets Support From Atlanta Couple
Donation will help endow professorship in expanding academic area
October 25, 2012 by
OXFORD, Miss. – Kristie and Charles Abney of Atlanta have made a major gift to the Southern Foodways Alliance, an institute of the University of Mississippi’s Center for the Study of Southern Culture, to help meet the goal of endowing a professorship in the growing academic study of foodways. “We made the gift because weRead the story …
New Course Offers Multidisciplinary Look at Social Inequality in Mississippi
May 14, 2012 by
OXFORD, Miss. – This summer, University of Mississippi students can examine how government policies have shaped the American diet, particularly in north Mississippi. The new summer session course, “Bringing Food to the People: Food Policy and Social Inequities in Mississippi,” was developed jointly by the Southern Foodways Alliance, an institute of the Center for theRead the story …
Southern Foodways Alliance Supported by Order of the Okra
April 13, 2012 by
OXFORD, Miss. – Okra has long been the quintessential Southern food, a vegetable so versatile that it can be deep-fried in batter, boiled with tomatoes, pickled in brine or tossed into a big pot of simmering gumbo, bringing a unique and unmistakable flavor to every dish. Now it has a new role in Southern culinaryRead the story …
Anniston Star: Southern Culinary Tradition One Factor in Obesity
April 12, 2012 by
“I don’t necessarily blame those who raise, or cook, or serve our food,” said John T. Edge, director of the Southern Foodways Alliance. “There’s a range of cultural as well as culinary issues.” Read the story:
Commercial Appeal: Opera sings praises of collard greens
October 31, 2011 by
Although there are no definitive chronicles on the subject, it seems safe to say that the entire history of opera had never before included the word “jiveass” — that is, until it was included in “Leaves of Greens,” an opera performed by University of Mississippi students in Oxford on Sunday morning. Read the story