Please join us at the Center for a lunchtime discussion with Rob Shapard, a doctoral student in U.S. History and 2014-15 McColl Fellow at CSAS. In his talk, “Calculating Eye and Rough Hand: Turning Longleaf into Board Feet and Sawdust,” Shapard will describe the perspective of one sawmilling firm, the Louisiana Central Lumber Company, toward the old-growth Louisiana longleaf pine forests that it felled and milled into lumber in the early twentieth century. The language that the company used to describe longleaf and other trees, a kind of “lumber lexicon,” reveals this perspective and helps to explain the company’s effectiveness in making lumber from longleaf. The topic is one aspect of Shapard’s doctoral dissertation on attitudes toward longleaf pine across the American South. Shapard is a native of the erstwhile textile town of Griffin, Georgia, a former journalist, and a student/scholar of environmental history and oral history.
This event is free and open to the public, and light refreshments will be provided. Please RSVP to Patrick Horn at email@example.com.
An often-repeated line about the southern food story is that restaurant culture was delayed in the U.S. South relative to the rest of the nation. Even Kim Severson’s recent New York Times profile of female chefs in North Carolina is a version of the argument. Concurrently, Elizabeth Engelhardt made the argument in her most recent book, A Mess of Greens, that we should study the foods and tables in the middle—beyond the fetishized plantation tables of excess or the differently romanticized tables of black and white poverty—to understand the daily decisions that connect past and future, processed and home grown, regional and national, individual and structural of southern food. This discussion, titled “Boardinghouse Space: Rewriting Southern Food Studies,” proposes that the public, middling restaurant table has been hiding in plain sight: the understudied, undercounted, but ever-present boardinghouse table in southern communities large and small.
This event is free and open to the public. Light refreshments will be served.
Join us at Southern Season’s Cooking School for a tasteful evening of southern food and wine, as we celebrate the “Third Helping” of the Southern Cultures food issue. The party starts at 6:00 pm on Friday, March 27th, just after the first sessions of our “State of the Plate” conference adjourn. Come one and all! The Southern Season chefs will serve up Cornbread Crostini with Braised Pork, Buttermilk Biscuits with Pimento Cheese, Smoked Salmon Deviled Eggs, Shrimp and Cheese Grits, and Chocolate Chess Pie–all with expertly selected wine pairings! If you’re on a diet, come with a friend. Your ticket also includes a copy of this perennially buzzworthy issue of Southern Cultures.
After we taste a few plates, we’ll enjoy a reading by Marianne Gingher from her article, “Pie Love You, Cake Live Without You,” which appears in this issue. Tickets are available here! We look forward to celebrating with you.
This year’s Global South Conference will focus on “The Local/Global Nexus” of Southern foodways. Please join us at the FedEx Global Education Center March 27-28! A full schedule is available here.
The conference will culminate in this year’s Chandler Lecture in Southern Business, presented by Vivian Howard, Ben Knight, Cynthia Hill, and Malinda Maynor Lowery.
In addition to owning and operating their Kinston, NC restaurant Chef & The Farmer, Howard and Knight star in the acclaimed PBS series “A Chef’s Life.” Hill is Producer/Director and Lowery is Co-Producer of the series. Hill is also an award-winning documentary filmmaker, and Lowery directs the Southern Oral History Program.
This event is free and open to the public. Parking information for the FedEx Center is available here.