Yesterday I had the pleasure of interviewing Liz Williams—founder of the Southern Food & Beverage Museum and someone who thinks about food not just as sustenance, but as story, culture, power, and identity.
We talked about the rich tangle of foodways in Louisiana—the contributions of Indigenous, Black, Spanish, French, and Acadian communities—and the way race, class, and gender all show up on the plate. From red beans to Creole Italian, from absinthe to gumbo, we covered the foods and drinks that are absolutely unique to this place.
Liz grew up Sicilian in New Orleans, so she’s been living at the intersection of multiple culinary worlds her whole life. She’s written everything from food law encyclopedias to cocktail histories, and she brings all that complexity to the table.
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