The New Orleans Book Festival at Tulane University, running through Sunday, March 15, highlights the intersection of food and literature with a rich lineup of chefs and restaurateurs. Notable culinary figures like Emeril Lagasse, E.J. Lagasse, Alon Shaya, and Edgar “Dook” Chase IV will engage with journalists, authors, and scholars in discussions that explore cuisine as a form of storytelling and cultural heritage.
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Chase, the executive chef of Dooky Chase’s Restaurant and owner of other establishments, emphasizes the significance of including a culinary track. He stated, "Food is one of the most powerful forms of storytelling we have. When you bring chefs into a literary space, you’re acknowledging that stories aren’t only written on the page — they’re told around the table."
Chase will participate in the panel “Culinary Heritage: Memory, Place & the Responsibility to Preserve,” alongside John Stubbs of Jewel of the South. The session, moderated by Ti Martin of Commander’s Palace, will discuss the role of chefs as preservers of culinary traditions and history. Chase remarked on the importance of honoring the legacy of his grandparents, highlighting that Dooky Chase’s has always been more than just a restaurant; it was a space for opportunity and comfort within the community.
Another featured culinary discussion, “NEW New Orleans Cuisine, Then & Now,” will see Emeril Lagasse and his son, E.J. Lagasse, reflect on the evolution of New Orleans cuisine over the decades. This session, moderated by Ian McNulty from The Times-Picayune, focuses on the balance between traditional practices and innovative trends in the culinary world.
The festival will also host a session titled “When a Cookbook Becomes a Book: Rescuing Recipes, Preserving Stories,” with Alon Shaya and Mara Baumgarten Force, which centers on the Rescued Recipes project, preserving a Holocaust-era cookbook. Golan Moskowitz, a Jewish Studies professor, will moderate the event.
In addition, the panel “Balancing Craft & Community: Restaurants with a Purpose” will bring together Shaya and chefs Kelly Jacques, Arvinder Vilkhu, and Cathy Whims to discuss modern restaurants’ roles in society.
Other culinary sessions will include topics such as the culture and craft behind drinks and the art of baking. Local food vendors, including Barracuda Taco Stand and Francolini’s, will contribute to the festive atmosphere of the Book Festival, which aims to honor traditional culinary arts while embracing new voices and perspectives.