Manage episode 364804837 series 2991156
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.
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
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Other episodes you may enjoy: Foraging Ecology (EATING WILD PLANTS) with @BlackForager Alexis Nelson) Indigenous Cuisinology (NATIVE COOKING), Food Anthropology (FEASTS), Bisonology (BUFFALO), Critical Ecology (SOCIAL SYSTEMS + ENVIRONMENT), Melaninology (SKIN/HAIR PIGMENT), Black AF in STEM, Genealogy (FAMILY TREES), Glycobiology (CARBS), Microbiology (GUT BIOME),
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Transcripts by Emily White of The Wordary
Website by Kelly R. Dwyer
Theme song by Nick Thorburn