2023 Food Forum: Pig Tales

2023 Food Forum celebrates the history and regional cuisines of pork

WHAT:           2023 Food Forum: Pig Tales

WHO:             Presented by The Historic New Orleans Collection (THNOC) with writer and food historian, Jessica B. Harris

                        Speakers include Mark Essig, Lolis Eric Elie, Melissa Guerra, Zella Palmer, Ryan Mitchell and Toby Rodriguez

WHEN:          Saturday, Nov. 4, 2023

                        Schedule of events include:

                        10 a.m. – Lesser Beasts: A Culinary and Natural History of the Pig

                        11:15 a.m. – Ganado Menor: Pork at the Border

                        11:45 a.m. – Cookign demonstration at the New Orleans School of Cooking (optional add on)

                        2 p.m. – Louisiana’s Boucherie: Traditional and Contemporary Practices

                        3:15 p.m. – Where There Is Flavor There Is History: Whole Hog Barbeque

                        4 p.m. – Chewing the Fat

                        A reception will be held at 5:15 p.m. featuring tastings of pork dishes by top local chefs Vance Vaucresson of Vaucresson Sausage, Marcus Jacobs of Marjie's Grill, Alfredo Nogueira of Cane & Table and Quoc Trieu of Tan Dinh.

WHERE:        THNOC’s Williams Research Cener, 410 Chartres St., New Orleans, LA 70130 

HOW:             Tickets must be purchased in advance at hnoc.org/foodforum. Admission is $100.

WHY:             Since 2010 The Historic New Orleans Collection and Dr. Jessica B. Harris, author and food historian, have hosted the Food Forum, a program focused on the culinary practices of New Orleans and the Gulf region. Featuring noted historians, writers, chefs and culture bearers, the Food Forum presents a weath of information about what we eat and how our foods and customs have evolved. Past Food Forums have explored topics such as the histories of rum, coffee, pralines and New Orleans’ world-famous festival foods. The 2023 Food Forum will spotlight pork’s contributions to our survival and tradtiions.

In the 16th century, Spanish explorer Hernando de Soto brought 13 hogs to what is now known as Tampa Bay, Florida. A pig population explosion quickly led to pork dishes on tables throughout the New World. From barbecue and boudin to cochinita pibil, the people in the Gulf region of the United States have used everything but the oink in culinary traditions passed down through generations. This year’s Food Forum celebrates the history, regional cuisines and cultural place of pork through engaging sessions, an optional cooking demonstration, and a reception featuring celebrated chefs serving delicious tastes of regional dishes.

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