Volume 61 (2025)

This volume includes Carrie Helms Tippen's (Chatham University) keynote presentation from the 2025 Greater Gulf Symposium convened at Lamar University. She considers how Southern cookbooks deal with the pain of the region's past. Randy Gonzales (University of Louisiana--Lafayette) examines the adaptations that Filipino immigrants to Louisiana made to their food preparation, finding that the process (rather than the ingredients) preserved the indigeneity of their diets. Todd Romero (University of Houston) charts the marketing history of Cajun and Creole food in Southeast Texas and argues that railroads and rice companies helped develop the mystique of these cuisines to sell their services and products. Gathering oral histories along Florida's Forgotten Coast, Annemarie Anderson (Southern Foodways Alliance) explores the history and legacy of Florida's Net Ban (1994) through the experiences of the region's waterfolk.      
     

The Record Digitized--Now Available

The Texas Gulf Historical Society has partnered with the Portal to Texas History to digitize past issues of The Record. Volumes 1 (1965) through 59 number 1 (Summer 2023) are now available and fully word searchable. The Portal is a crucial online resource offered by the University of North Texas Libraries. This partnership makes The Record accessible to scholars worldwide and preserved for future researchers. The Society will make more volumes available soon.

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