Foodways: Land & Sea

This live virtual program features guest scholar and food personality Francis Lam, who moderates a conversation about Biloxi's unique culinary culture and history that developed in relation to the bounty of the sea. Special guests include Sue Nguyen, owner of Le Bakery; and Andrew "FoFo" Gilich, Mayor of Biloxi. This program is part of Southern Art/Wider World, a digital humanities project that places the treasured collection in dialogue with contemporary voices, in order to speak to the interconnectedness of Southern and American ways of life. Cost: Free to the public.  

Registration requested. Click the RSVP button to register.  

WHERE TO WATCH: 1) WAMA Facebook page; 2) WAMA Youtube page; or 3) WAMA website 

FRANCIS LAM is the host of “The Splendid Table,” produced by American Public Media. Lam is the former Eat columnist for The New York Times Magazine and is Editor-at-Large at Clarkson Potter, a division within Penguin Random House that is a leader in cookbook publishing. For two seasons, Lam was a regular judge on Bravo’s hit show, Top Chef Masters. An award-winning writer, Lam has written for numerous publications, including Gourmet, Bon Appetít, Food & Wine, Lucky Peach, Saveur, Salon, Men’s Journal, and the Financial Times. He graduated first in his class at the Culinary Institute of America and holds a bachelor’s degree in Asian Studies and Creative Writing from the University of Michigan.

Southern Art/Wider World has been made possible in part by a major grant from the National Endowment for the Humanities: NEH CARES. Additional support is provided by the Mississippi Humanities Council. Presented in partnership with the Center for the Study of Southern Culture at the University of Mississippi.  

Learn more about the project at www.walterandersonmuseum.org/widerworld. Learn more about the National Endowment for the Humanities at www.neh.gov. 

Any views, findings, conclusions, or recommendations expressed in this program do not necessarily represent those of the National Endowment for the Humanities.