The Southern Food and Beverage Museum in New Orleans’ reemerging Central City is reminiscent of a huge attic filled with things that explain a unique cuisine and culinary heritage.
There’s nothing high-tech but plenty to pick up and study, from old-time kitchen gadgets to bottles of Louisiana hot sauce.
“Food is personal and familiar, so we make things accessible,” said Liz Williams, the museum’s founder and director.
SoFAB, as it’s known, opened in 2008, and expanded in September into the onetime Dryades Market at 1504 Oretha Castle Haley Blvd.
You can read about coffee and chicory, Creole cooking, the once-banned absinthe and po-boy sandwiches.