Ashley Rose Young Speaks at the Smithsonian

Ashley Rose Young was invited to speak at the FOOD in the Garden series hosted by the Museum of American History. Drawing upon her dissertation research on the history of New Orleans’ local food economy, Ashley spoke about the Atlantic influences embedded in New Orleans Creole cuisine. She collaborated with chef David Guas of Bayou Bakery in Washington D.C. to discuss the importance of the Gulf of Mexico and the Mississippi River Valley in the making of New Orleans’ dynamic food culture. Attendees sampled iconic Louisiana fare such as gumbo, maque choux, tasso, and beignets while nursing a classic New Orleans cocktail, the Sazerac.