Peek into the research of chef Kevin Mitchell, who earned his MA in Southern Studies this spring.
In Delicious Foods, James Hannaham explores the generational effects of slavery and systemic racism.
During legal segregation, guides like the Negro Motorist Green Book advised black travelers of places they could dine safely or lay their heads while on the road. My parents had their own versions of these guides in their heads, memorized after the formal end of Jim Crow.
I think about food as a sort of genealogy, an act that remembers loved ones and keeps communities alive.
“We’re hoping you would make potato salad for the dinner. That’s like, a soul food specialty, right?”
Friday March 31 at 10:30 a.m., Toni Tipton-Martin speaks about her book, The Jemima Code, at Oxford Conference for the Book.
In conversation with poet Kevin Young, artist Jonathan Green discusses black bootlegging and its disappearance from the public imagination.
Michael Twitty speaks on the genealogy and mythology of corn among black and native American peoples in early America at SFA’s 19th annual Southern Foodways Symposium.
Booker Wright, a black waiter from Greenwood, Mississippi, became an unlikely Civil Rights hero.