The Rise of Incidents of White Supremacy Around Black Food

4min Snip

00:00

Play full episode

Key takeaways

Transcript

Episode notes

Incidents of white supremacy around black people's food have been captured on small screens, like phones.
Examples include incidents in Oakland, such as a woman calling the police on black people barbecuing in the park, and the incident of the black man in Starbucks who was arrested for sitting and waiting.
The book 'Eating While Black' highlights the racial stereotypes associated with food, such as the perception of black people loving watermelon.
Geographical and cultural differences within the black community in America are influenced by complicated histories of white supremacy and black racism.
The country we live in, including the food we eat, is deeply intertwined with race.

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