Foodways Texas

We lost a great friend and advocate for Foodways Texas and the Texas barbecue community today. John Brotherton never hesitated to help the Foodways cause or to help any of his many friends. He was one-of-a-kind and will be greatly missed throughout the Texas Barbecue community. Keep his family in your thoughts and prayers.

https://www.gofundme.com/f/john-and-brenda-brotherton-need-your-help?utm_campaign=m_pd+share-sheet&utm_medium=social&utm_source=facebook

John and Brenda Brotherton need your help, organized by Russell Roegels Many of us know and love John (JMFB) Brotherton who is one of the biggest s… Russell Roegels needs your support for John and Brenda Brotherton need your help

Congratulations to all the Texas’ spots that made Southern Living’s list of top 50 BBQ joints and to Snow’s BBQ for being named #1! https://www.southernliving.com/barbecue-restaurants-2023-7561902

📸 WYATT MCSPADDEN & SNOW'S BBQ

Congratulations to all the Texas restaurants and bars who are finalist for 2023 James Beard Awards!

More feedback from our Camp Vino participants ☺️ Foodways Texas

A New SMU Exhibit Tells the History of Texas Food Through Cookbooks

A New SMU Exhibit Tells the History of Texas Food Through Cookbooks Culling from 6,000 volumes, the DeGolyer Library spotlights gems, including the first collection of recipes printed in Texas, from 1883.

Join Humanities Texas and Foodways Texas for "The Bánh Mì: From Foreign Food to All- (Vietnamese) American," a conversation with Roy Vũ.

Vũ, a historian and native Houstonian, will explore the complexities and limits of culinary assimilation by discussing the growing popularity of certain Vietnamese dishes in the United States, particularly the French-influenced Vietnamese sandwich bánh mì.

WED, 7/6, at 7–8PM CT.
RSVP for Zoom link:

A Conversation with Roy Vũ | Humanities Texas On July 6, 2022, Humanities Texas and Foodways Texas will host a conversation with Roy Vũ titled "The Bánh Mì: From Foreign Food to All- (Vietnamese) American." Vũ, a historian and native Houstonian, will explore the complexities and limits of culinary assimilation by discussing the growing popu...