How to Stop Polcing What Others Are Eating

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I want to know less about the people live. I don't want to know how you are managing in your private moments of whether that's using the restroom or what have you to point. But then on the other hand, there's a certain level of beauty about it because we are let inside people's private domains. And so we do see where they conceive of their creative ideas of living and creative ideas of cooking... It opens up for us some of those permissions that we were talking about around spices, right? Okay. So and so is doing it. Let me just try it. You know, okay, now I feel like because I saw it on TikTok or Facebook or Instagram or

What’s the difference between Southern cooking and “soul food?” Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one’s). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at University of Maryland College Park and department chair in the Department of American Studies. She also authored the books “Eating While Black: Food Shaming and Race in America” and “Building Houses out of Chicken Legs: Black Women, Food, and Power.” We chat about everything from oral traditions to “soul food” in popular culture, gendered roles in cooking, hyperlocal produce, systemic oppression and why someone would make chicken without seasoning it. On national television.

Visit Dr. Psyche Williams-Torson’s website and follow her on Instagram and Twitter

Buy Dr. Williams-Torson’s books: Eating While Black: Food Shaming and Race in America and Building Houses out of Chicken Legs: Black Women, Food, and Power

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