Building Houses Out of Chicken Likes: Black Women Food and Power

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Dr. Williams-Forsen followed up on her 2006 Building Houses Out of Chicken Likes by co-editing a 650-page collection of work called Taking Food Public, Redefining Food Ways in a Changing World. The book examines things like Black women and gender malpractice with chapter titles like the compelling, taking the big piece of chicken. "Every time I make chicken, I think about that," she says.

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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