The 14th annual Southern Foodways Symposium officially begins today in Oxford, Miss., and over the course of the next three days, a small passel of historians, chefs, writers and farmers will dig deep into this year’s theme: the Cultivated South.
Sean Brock in Charleston, SC.
(Christopher Shane)
As if by divine providence, this week’s issue of The New Yorker (the Oct. 31 issue, to be exact) has a probing profile of Charleston, S.C., chef Sean Brock — the same toque Jane Black
chronicled last year — as he and his team struggle to reclaim many of the historic grains and vegetables long thought lost to the South.
Brock, coincidentally, will be speaking today on the return of the olive in the South. This is just a coincidence, right?
Regardless. I’ll be here for the symposium, Tweeting under the hashtag #foodways (as will other attendees). You can follow along on Twitter or in the box below.
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