Collecting Southern Menus for a Museum

Elizabeth Williams, director of the soon-to-be-opened Southern Food and Beverage Museum, has collected menus from restaurants, roadside stands and Sweet 16 parties from all across the South. She tells Andrea Seabrook there's more to southern cooking than barbecue and greens. Anyone for chitlins dipped in honey?



Please keep your community civil. All comments must follow the Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.