{"id":3332,"date":"2011-06-24T05:45:59","date_gmt":"2011-06-24T09:45:59","guid":{"rendered":"https:\/\/staging.communify.me\/newvinegrowing\/?p=3332"},"modified":"2019-06-07T13:40:57","modified_gmt":"2019-06-07T17:40:57","slug":"celebrating-food-and-drink-in-new-orleans","status":"publish","type":"post","link":"https:\/\/staging.communify.me\/newvinegrowing\/celebrating-food-and-drink-in-new-orleans\/","title":{"rendered":"Celebrating food and drink at the Southern Food & Beverage Museum"},"content":{"rendered":"

\"\"<\/a>
One of my favorite displays at the Southern Food & Beverage Museum was about the oyster industry.<\/figcaption><\/figure>
\nJohn and I live in New York, a city that suffers no shortage of great restaurants and excellent food shopping.
\nBut during our spring excursion to New Orleans, I felt an extra zing of foodie excitement. Maybe that’s because the climate, the culture and the cuisine are so different from the norm for me, or maybe it’s because New Orleans is so unabashed about its delight in decadent treats.
\nBesides all the outstanding eating and drinking we did ourselves, one of the highlights of our trip was an afternoon at the Southern Food & Beverage Museum<\/a>.
\n
\"\"<\/a>
A welcome message celebrates the gustatory resources of Louisiana and the splendid dishes her people made from them.<\/figcaption><\/figure>
\nSizewise, the place is modest — one large room with a handful of rooms off of it — and I assumed we’d spend an hour or so and call it quits. Instead, there’s so much information so many densely packed in beautifully presented displays that I probably could have spent all day if my feet hadn’t started to complain. And I hadn’t gotten powerfully hungry and thirsty.
\nThe museum covered topics from the serious — Hurricane Katrina and the BP disaster’s effects on\u00a0 Gulf Coast seafood — to the lighter-hearted — a special exhibit focused on the history of absinthe.
\n
\"\"<\/a>
A welcome message celebrates the gustatory resources of Louisiana and the splendid dishes her people made from them.<\/figcaption><\/figure>
\nThe Museum of the American Cocktail<\/a> shares a roof with Food & Beverage, a museum-within-a-museum, so for one admission we also got to learn about drinking culture in the U.S., including the invention of the first cocktail, the transformative effects of electricity on American bars and the era of prohibition.
\nDid you know ocean liners could serve alcohol during prohibition once they left U.S. waters? Gives a whole new meaning to booze cruises, no?
\nAmong the tidbits I picked up:<\/p>\n