2017 Foodways Texas Symposium

 

Texas Food Routes
7th Annual Foodways Texas Symposium
April 27-28, 2017
Fort Worth, Texas

We are excited to announce that “Texas Food Routes,” the 2017 Foodways Texas Symposium, will be held in Fort Worth on April 27-28. Mark your calendars! “Texas Food Routes” will explore the simple fact that food moves people. Civilizations all over the world have followed animal migrations and seasonal food patterns, carried preserved and commodity foods long distances for both sustenance and trade, and traveled through grocery stores and to restaurants in order to satisfy their hunger. As such, “Texas Food Routes” will cover the interplay of food, foodways, and mobility in Texas history and in its contemporary society. We will investigate topics such as the railroad and railcar dining, the interstate system and food distribution, and the migration of peoples and foods across Texas. The Symposium will feature a kickoff chuckwagon dinner on Thursday evening, as well as a full Friday of speakers, panels, and meals prepared to fit the symposium theme by notable chefs in the north Texas region. We are so pleased to be in Fort Worth this year and hope to see a lot of new faces amongst our ever-growing Foodways Texas family.

Veterans of past symposia might notice that we have scaled back the symposium to 1 ½ days this year. We do so for several reasons including greater access to the event, a tighter program, and the flexibility it will afford us to plan more events each year around the state. The change will allow us to lower the ticket price as well. Members will pay $200 and non-members $225, which as usual will include not only the panels but all meals and plenty of drinks. Tickets will go on sale February 1st at 10 am. If you have questions about the change, please contact us at info@foodwaystexas.com.

Texas Food Routes
April 27-28, 2017
Fort Worth, Texas

Tickets:
Wednesday, February 1, 2017
10 am


 

Foodways Texas Members: $200
General Public: $225

Hotel Accomodations

We are always eager to make connections with new sponsors for our Symposium, so if you would like to be involved in some way, or be a key sponsor for the event, please contact Marvin Bendele at marvin@foodwaystexas.com.

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Become a Foodways Texas Member, Help Us Document Texas Food Cultures

 

Become a member of Foodways Texas today! If you’re interested in supporting our efforts to document and promote foodways in Texas, please consider becoming an annual member now. Membership dollars go to building our oral history archive and creating quality documentary films that preserve our diverse food cultures.

Membership in Foodways Texas has its tangible benefits as well, including discounted rates on all of our official events and merchandise. Our wildly popular Barbecue Summer Camp and our annual Foodways Texas Symposium are just two of the many events we plan each year. Each offers great Texas food and drink prepared by Texas chefs and artisans, coupled with educational panels from scholars and noted authorities on the foodways of our state. Both events have limited slots available, but members get the benefit of registering before the general public.

Come join a close-knit community and network of scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas and beyond who have made it their mission to preserve, promote, and celebrate the diverse food cultures of Texas.

Ready to join us now? Click here.
Still need more information? Go to our membership page for levels and additional membership info, or shoot us an email at info@foodwaystexas.com.

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From the Archives

 

In this 2012 interview, Eric Covey and Gavin Benke interview Rick Schmidt of Kreuz Market in Lockhart, on behalf of Southern Foodways Alliance and the American Studies Department at the University of Texas at Austin and as part of the Central Texas Barbecue Trail Project. Open since 1900, the story of Kreuz Market reveals the roots of Texas Barbecue joints, many of which originally opened as meat markets or as slaughterhouses. Rick explains the importance of Kreuz Market to the town’s history and industries, as well its role as an incubator for other Central Texas Barbecue establishments.

“The knives were chained to the tables. Uh, that was to keep them from being stolen. Uh, Kreuz Market back in the early, or the mid-part of the century, ’50s and ’60s, was in the middle of a block that had about seven or eight, uh, beer taverns. ‘Beer joints;’ is what we called them, but—and, uh, somebody would get a little bit too much to drink and—and, uh, want to eat; well, they’d come over.”

Listen to the full audio here: Kreuz Market

 

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