This just in from the University of Mississippi:

‘Culinary Soul’ of New Orleans is Focus
of SFA, Tabasco Oral History Project

OXFORD, Miss. - Folklore surrounding the culinary legacy of New Orleans is the focus an oral history project planned by the Southern Foodways Alliance at the University of Mississippi and Tabasco product-maker McIlhenny Co. of Avery Island, La.

The “New Orleans Table: Return and Recollect” features a trio of events celebrating, supporting and preserving the past, present and future of New Orleans, one of the greatest gastronomic capitals of the world. The collective sharing of defining food memories, conversations and tastings opens Aug. 30 at Restaurant August in the Crescent City, with similar gatherings scheduled Oct. 12 in New York City and Nov. 29 in San Francisco.

“New Orleans has long been a culinary icon, but recent events have revealed how fragile its legacy can be,” said John T. Edge, director of SFA and co-host of the events. “The collection and preservation of the stories behind the food of New Orleans is critical to maintaining the culinary soul of this great city for generations to come.”

With keynote speaker Roy J. Blount Jr., a columnist for the Oxford American, NPR panelist and author of “Feet on the Street: Rambles Around New Orleans,” and other notable guests on hand, the inaugural event promises to launch the New Orleans Table project in true New Orleans style. Also planned are tastings of traditional Creole dishes from a menu of culinary luminaries, including Leah Chase, Gail and Anthony Uglesich, Lionel Key Jr., and John Besh.

Listening posts are to be staffed for guests to record their personal histories related to New Orleans and its food. These contributions will be archived for the oral history project, along with the stories collected by SFA and McIhenny Co.

The three events are part of the ongoing New Orleans Eats, An Oral History Project. SFA and McIlhenny Co. share a commitment to the preservation of America’s premier regional food lineages. This project seeks to capture the stories of those who create, consume and celebrate food and drink in New Orleans, and it promises to archive all the mouthwatering New Orleans lore folks can dish up.

Paul McIlhenny, president and CEO of McIlhenny Co. and Edge’s co-host, said, “We share the Southern Foodways Alliance’s commitment to protect and sustain the traditions of New Orleans. These events and the ongoing oral history project will highlight the relevance of our city in the food world, as well as establish a forum for people across the country to communicate their most delicious memories of New Orleans.”

McIlhenny Co. recently made a contribution to SFA in support of its oral history work.

The events in New Orleans, New York and San Francisco are free of charge and open to members of the public over age 21. Reservations are required and space is limited.

For more information, to RSVP for one of the events or to contribute a story to New Orleans Eats, An Oral History Project, call 1-888-841-6153 or visit http://www.southernfoodways.com or http://www.tabasco.com.