Louisiana’s varied and distinctive cuisines present endless possibilities for researchers. THNOC periodically offers culinary symposia that explore the history of a particular dish and its place in our culture. Featuring noted historians and practitioners, these symposia present a wealth of information about what we eat and how these foods entered and developed in our region’s kitchens.

Sign up for our weekly email newsletter to receive notice of these and all THNOC special events: wrc@hnoc.org.

 

Past Culinary Symposia

Rum, Rhum, Ron! A History of Rum in the New World 2016

Jessica B. Harris, Ed Hamilton, Dr. Henry Peltier, Elizabeth Pearce, Nick Detrich, Abigail Gullo, Shannon Mustipher, Tiffanie Barriere, Rosie Schaap

 

Marketing New Orleans: 300 Years of Making Groceries in the Crescent City 2015

Jessica B. Harris, Queens College/CUNY; Elisa Munoz, French Market Corporation; Kimisha Sawyers, Market Umbrella; Simone Reggie, Good Eggs

 

From Dancing Goats to Green Mermaids: Coffee and New Orleans 2014

Jessica B. Harris, Mark Pendergrast, Patrick J. Dunne, John T. Edge, Lolis Eric Elie, Poppy Tooker, and Barry Himel

 

Creole Sweet: The Praline and Its World 2012

Jessica B. Harris, Patrick J. Dunne, Rosa María González Lamas, MM Pack, Michelle Rousseaus, Fany Gerson, Charles J. Graham, Poppy Tooker, Zena Ezeb, Kenny Stokes, Pat McDonald Fowler, Elizabeth Williams, Susan Tucker, Nicole A. Taylor, Chanda M. Nunez, Rien Fertel

 

Beans and Rice: A Culinary and Cultural Odyssey 2010

Jessica B. Harris, Judith Carney, Maricel Presilla, Myron M. Beasley, Patricia L. Wilson, John Martin Taylor, Kevin McCaffrey, Connelly Hayward, José Batres, Donald Link, Daphne Derven