The Southern Food & Beverage Museum is a nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and the related culture of the South. While based in New Orleans, the Museum examines and celebrates all the cultures that have come together through the centuries to create the South’s unique culinary heritage. SoFAB also hosts special exhibits, demonstrations, lectures and tastings that showcase the food and drink of the South.
Located inside the Southern Food & Beverage Museum (and included in your admission!) is The Museum of the American Cocktail's New Orleans Collection and La Galerie de l'Absinthe. Be sure to check our program calendar to see what programs we'll be offering during your visit in the Rouses Culinary Innovation Center by Jenn-Air, and be sure to get in touch if you have any questions!
Hours: Wednesday through Monday, 11:00 AM to 5:30 PM Closed Tuesdays
Bringing a group? See our Group Visit Page to enhance your visit.
- Adults: $10.50 per person
- Students (with ID), Military, and Seniors over 60: $5.25 per person
- Children Un der 12 (with an adult): Free
Street parking is available, or you can take the St. Charles Streetcar line to Martin Luther King Jr. Boulevard and walk three blocks to Oretha C. Haley Boulevard.
Here for Jazz Fest? Escape the commotion for an afternoon with the Southern Food & Beverage Museum and brush up on your culinary history, try tasty samples, and enjoy the A/C!
Pepper Bowen explores the connections between food insecurity, poverty, and crime in this food policy blog post.
The Boyd Library collects books from around the world. Today, we shine a spotlight on the many African cookbooks and books by African chefs that we have in our collection.
Pepper Bown, Director of Culinaria, digs into the debates surrounding the SNAP program, exploring why and how people use food stamps and how others think they should.
SoFAB Director Liz Williams explores the idea of food in museums, from SoFAB to New York.
The Southern Food & Beverage Museum is jumping into NOLA's festival season with our very own Made in Louisiana this weekend. Catch up on the best of the festivals here.
Jyl Benson keeps us updated on the Rouses Culinary Innovation Center by Jenn-Air, and shares the recipe for Pasta with Sawdust from our recent St. Joseph's Day celebration.
SoFAB just started the new Cajun Demonstration Lunch, and we're really enjoying the deliciously authentic Gateau de Sirop made with Steen's Cane Syrup!
Cindy Williams, Director of the John & Bonnie Boyd Hospitality & Culinary Library found Jeremiah Tower's favorite book on the shelves!
Marid Gras is a busy time in New Orleans, especially for eating! Let SoFAB answer your food related Marid Gras questions here.
Many thanks to the sponsors of the Southern Food and Beverage Museum. To see a full list of the National Food & Beverage Foundation sponsors, please see our Sponsor Page here.