Tag: food studies

Eating While Black – On Sale Now

Eating While Black: Food Shaming and Race in America by Psyche A. Williams-Forson is available now wherever books and ebooks are sold. Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how… Continue Reading Eating While Black – On Sale Now

Rebecca Sharpless on the History of Southern Baking

Grain and Fire: A History of Baking in the American South by Rebecca Sharpless Illuminates the emotional and sentimental values imbued in southern baking. Punching through numerous stereotypes, Sharpless demonstrates that the creation and consumption of baked goods is far more than one of producing and eating food: the story of southern baking is about colonialism, race and ethnicity, gender,… Continue Reading Rebecca Sharpless on the History of Southern Baking

Grain and Fire

Rebecca Sharpless’s Grain and Fire: A History of Baking in the American South is on sale this week wherever ebooks and books are sold. Sharpless weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create… Continue Reading Grain and Fire

An Edible North Carolina History

Available today wherever ebooks and books are sold, Edible North Carolina: A Journey across a State of Flavor edited by Marcie Cohen Ferris shows how culinary excellence, entrepreneurship, and the struggle for racial justice converge in shaping food equity, not only for North Carolinians, but for all Americans. Starting with Vivian Howard, star of PBS’s A Chef’s Life, who wrote the… Continue Reading An Edible North Carolina History

“A beautiful ode to a grande dame of Southern cuisine.”—Edna Lewis: At the Table with an American Original, Now in Paperback

Guest blog post by Sarah B. Franklin, editor of Edna Lewis: At the Table with An American Original Edna Lewis: At the Table with An American Original is a collection of 20 essays by chefs, food writers, and scholars that examine and celebrate the life, legacy, and boundary-breaking politics of chef and cookbook author, Edna Lewis, considered the Grand Dame… Continue Reading “A beautiful ode to a grande dame of Southern cuisine.”—Edna Lewis: At the Table with an American Original, Now in Paperback

Emily Contois: How I Wrote My First Academic Book

Today we welcome a guest post from Emily J. H. Contois, author of Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture, out now from UNC Press. The phrase “dude food” likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal;… Continue Reading Emily Contois: How I Wrote My First Academic Book