Tradition, Treme, and the New Orleans Renaissance: Lolis Eric Elie interviewed by Sara B. Franklin

I see the participatory nature of food in New Orleans as being in the dishes. My guess is that none of the fine chefs in town would accept the challenge of putting their gumbo against somebodys mothers gumbo.This article appears in the Summer 2012 issue of Southern Cultures. The full issue is also available as an ebook.Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is sponsored by the University of North Carolina at Chapel Hills Center for the Study of the American South.