Give us two hours. We’ll give you a smarter understanding of the South. October 13, 3–5 p.m.
Rachel is delighted to be back below the Mason-Dixon, where grocery stores carry pimento cheese.
Chef Kevin Mitchell actively engages with the study of foodways, the preservation of southern ingredients, the history of African American chefs, and food justice with the Slow Food movement.
As thinking about food has expanded into issues of labor, globalization and localism, environment and sustainability, health, race and ethnicity, gender and sexuality, and the construction and manipulation of images, listening to all political perspectives can be difficult. It is a both a goal and a practice that takes work.
In the second part of our Southern Foodways class, we trace the theme of multiple oppressions: stories of race, class, and gender.
We are pleased to offer our First Annual Southern Studies Fantasy Camp for our Symposium guests next week! For those interested in reading ahead in their coursework, see our “syllabus” below with reading recommendations.
Kick off your trip to the 18th Annual Southern Foodways Symposium with a crash course in Southern Studies at the University of Mississippi.
Read along with the University of Mississippi’s Southern Studies students and foodways professor Catarina Passidomo.
The welcome table and popular culture are not opposites. One offers a welcome. One is popular. Both can hide injustices. One way to connect them is to think about how they both offer comfort and how both come with limits and complications.