Keeping the World Delicious

We provide programming about food & drink, we have programs for children, we collect the material culture of food & drink which will ensure that the untold stories of those people who toil unrecognized in the hospitality industry will be preserved, and we operate a unique public library without any public funds. We do not fit neatly into any box, but we are important. I hope that you will consider making a donation to support our unique institution. Thank you.
— Liz Williams, Director and President of NatFAB

As we come to the final days of 2016, we want to stop to take a look at all the work we've done.

With your help and support, we’ve been able to schedule regular programming with chefs, authors, and culinary heroes on Saturdays. The Taste of Louisiana demonstration lunch has expanded from one to two classes per week, and our Kids in the Kitchen programs continue to grow every month. We have continued to work with a wide variety of partners, including St. James Cheese Company, the Louisiana Small Business Development Center, and Eat Fit NOLA, creating a community of like-minded organizations interested in the preservation and exploration of food and history. We continue our important partnerships with universities such as Tulane, Yale, Duke, and LSU to bring in brilliant and dedicated interns throughout the year.

In exhibitions, we closed out The Photography of Modernist Cuisine: The Exhibition by Nathan Myhrvold and welcomed Tujague’s: 160 Years of Tradition. With the help of interns and volunteers, we have several new exhibits in the pipeline, from a celebration of Gullah cuisine to a comprehensive history of drinking in the South. And in October, we welcomed a new restaurant to the museum space, and Toups South is doing well and providing our guests with plenty of drinks and cracklin’.

NatFAB has expanded programming on the West Coast through the Touring the Cocktail programs as well as Pacific Taste and The Thoughtful Feast programming. We’ve also made a few ventures off the continent, with Culinary Adventures to Cuba and one to France under our belts. It really has been a terrific year for all of our divisions, and we're looking forward to continuing to create, document, and celebrate the food and culture of our world.

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