The Origins of Food Culture in the United States

2min Snip

00:00

Play full episode

Summary

Transcript

Episode notes

I wanted to know how we understood black food culture within the context of material culture. What do foods mean to people? Why do certain foods mean certain things? And how do people use food to manipulate situations, right? So I was still a graduate student. The field of food studies had already been in existence, mostly coming out of anthropology and folklore. But there wasn't a lot being written about in those circles about black food culture or what was being written about with enslavement.

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

A donation went to: Cultivate Charlottesville