Documenting, studying, and celebrating the diverse food cultures of the changing American South.
Oral History Project Index
SFA Founders
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INTERVIEWS
Ann Abadie
Kaye Adams
Jim Auchmutey
Marilou Awiakta
Ben Barker
Karen Barker
Ella Brennan
Ann Brewer
Karen Cathey
Leah Chase
Al Clayton
Mary Ann Clayton
Shirley Corriher
Norma Jean Darden
Crescent Dragonwagon
Nathalie Dupree
John T. Edge
John Egerton
Lolis Eric Elie
Donna Florio
John Folse
Terry Ford
Psyche Williams-Forson
Damon Lee Fowler
Vertamae Grosvenor
Jessica B. Harris
Cynthia Hizer
Portia James
Martha Johnston
Sally Belk King
Sarah Labensky
Edna Lewis
Rudy Lombard
Ronni Lundy
Louis Osteen
Marlene Osteen
Timothy W. Patridge
Paul Prudhomme
Joe Randall
Marie Rudisill
Dori Sanders
Richard Schweid
Ned Shank
Kathy Starr
Frank Stitt
Pardis Stitt
Marion Sullivan
Van Sykes
John Martin Taylor
Toni Tipton-Martin
Jeanne Voltz
Charles Reagan Wilson
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Interviews by SFA Members and Friends.
Project sponsored by Jim 'N Nick's Bar-B-Q.
I think we just wanted to see Southern food preserved. We wanted to see its place in American history better appreciated. We wanted people to take the same pleasure in it that we took in it. We wanted to see it celebrated.
~Damon Lee Fowler
Born in Georgia and raised in South Carolina, Fowler earned a degree in architecture from Clemson University and worked as an architect before he realized his true calling: writing about food. Since the publication of his first book Classical Southern Cooking, he has emerged as an authority on Southern cooking and its history.
In 1999, he became the food editor at the Savannah Morning News, and is now the author of six cookbooks. Fowler lives in Savannah, Georgia, where, in addition to his work as a food writer, lecturer, cooking teacher, and culinary historian, he remains the featured food writer for the Savannah Morning News.
SUBJECT: Damon Lee Fowler, SFA Founder
DATE: March 8, 2005
LOCATION: WSVH Radio Studio - Savannah, GA
INTERVIEWER: Orlando Montoya, Friend of the SFA
*TRANSCRIPT: To download a full transcript of this interview in PDF form, please click here.
