The museum quickly expanded from a concept into a physical space in the New Orleans Riverwalk Mall in 2008 into its permanent, 14,000 square-foot home on Oretha C. Haley Boulevard in Central City in 2014. SoFAB hosts over 11,000 cultural artifacts from 15 Southern states. SoFAB believes that food is an often forgotten, but incredibly telling, part of society and can serve as a historical relic as effectively as any piece of art or anthropological vestige. The museum provides visitors behind-the-scenes access to the history and information about the production of brands and restaurants that defined and still define daily life in the South. To complement and bolster the museum's installations and exhibitions, SoFAB has two commercial kitchens, a teaching garden, and a podcast studio. The two kitchen spaces and garden are used primarily by the SoFAB Education Department to teach both youth and adults cooking techniques and food history. The Boyd Culinary Library and The Research Center at Nunez Community College have more than 40,000 culinary titles, menus, and chefs' papers and is used by historical researchers, professional chefs, and food aficionados of many interests.