The SoFAB Series on the Culture of Food and Drink will publish books for general readers that explore the techniques, traditions, and histories of southern food, along with the people who create and perpetuate them. Grounded in robust research and accessible to a wide audience, these books will celebrate the diverse and ever-changing food stories that have shaped not only the South, but also the entire nation and beyond.
- Biographies of major figures in southern food and drink
- Foodways of ethnic, racial, and other special communities within the South
- Books on specific foods and drinks, cooking methods, foraging and preparatory methods, or other culturally special aspects of food
- Books that explore the influence of southern food and drink on national and international culinary trends and culture
- Books on the food and drink histories of southern events and places
- Books about the connection between southern food and drink and southern culture
Please send submissions for the series by email to Jenny Keegan: email@example.com. Your proposal should include:
- Brief (1-2 page) description of the project
- Annotated table of contents
- Information about your intended audience, including some comparable recent titles on similar topics
- Estimated word count and number of illustrations
- Planned completion date
- Your resume
- A writing sample or sample chapter
Ken Albala is Professor of History at the University of the Pacific in Stockton, California. He is author of academic monographs, reference works, translations, cookbooks and food history video series. His latest books are Noodle Soup and The Great Gelatin Revival.
For over 12 years, Amethyst Ganaway has been working her way through the food and beverage industry. A chef and food writer, she focuses primarily on Southern and African American foodways and the foodways of the African Diaspora. After making her way through various corporate and fine dining management positions, Amethyst’s resume now includes recipe development, catering, and food writing. So far, she has been published in The New York Times, Eater, Food & Wine, Garden & Gun, Whetstone, Plate Magazine, The Post and Courier, Serious Eats, and more. In 2020–2021, she was awarded the Les Dames d’Escoffier International Legacy Culinary Award. She’s also the lead recipe developer and content manager for Chef Pierre Thiam’s West African food brand, Yolélé.
Amalia Leguizamón is an Associate Professor of Sociology and core faculty at the Stone Center for Latin American Studies at Tulane University. She teaches courses on environmental sociology, sustainable development, and the sociology of food and agriculture, with a focus on Latin America. Her research examines the political economy of the environment, particularly Argentina’s swift agrarian transformation based on the early adoption and intensive implementation of genetically modified soybeans. Her work has been published in The Journal of Peasant Studies, Latin American Perspectives, and Geoforum, among other outlets. She is also the author of Seeds of Power: Environmental Injustice and Genetically Modified Soybeans in Argentina (Duke University Press, 2020). Dr. Leguizamón received the 2017 Robert Boguslaw Award for Technology and Humanism from the Environmental Sociology Section of the American Sociological Association.
Krishnendu Ray is a Professor in the Department of Nutrition and Food Studies at New York University. He was the Chair of the department from 2012-2021. He is the author of The Migrant’s Table (2004) and The Ethnic Restaurateur (2016) and the co-editor of Curried Cultures: Globalization, Food and South Asia (2012). He was formerly a faculty member and the Acting Associate Dean of Liberal Arts at The Culinary Institute of America (1996-2005) and the President of The Association for the Study of Food and Society from 2014-2018. He is an Editorial Collective Member of the Food Studies journal Gastronomica..
Liz Williams grew up eating in two great food traditions – those of New Orleans and Sicily. She is Founder of National Food & Beverage Foundation. She has written several books about food and culture, especially New Orleans food culture. Her latest book about Creole Sicilians, Nana’s Creole Italian Table, was published in 2022. Listen to her podcast, Tip of the Tongue, about food and drink and culture, wherever you listen to podcasts.
A graduate of Louisiana State University Law Center (JD) she served as a U.S. Army Judge Advocate General. She practiced law in Washington, DC and Louisiana. She has served as judge in many cooking competitions and consulted internationally on the food of New Orleans. Travel is an excuse to eat in new places.