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Posts tagged ‘Southern Foodways’

Co-sponsored: Native Leaders Symposium, Fri, March 24

NLS_2017

Hutchins Lecture: Tracie McMillan on “Southern Hunger”

American_Way_1Our first James and Marguerite Hutchins Lecture of the 2016-17 academic year, titled “Southern Hunger and the American Food System,” will be presented by award-winning journalist Tracie McMillan. McMillan is author of the bestselling study The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table (Scribners, 2012), which poses the question, “What would it take for us all to eat well?” She has written about food, labor, and class for The New York Times, the Washington Post, National Geographic, Harper’s Magazine, Mother Jones, Saveur, and Slate.

McMillan2The American South is often celebrated for its rich food heritage and its powerful influence on American cuisine, but the region’s culture and politics are also linked to the darker side of food. McMillan will discuss how modern American food issues like hunger, wages, and labor are deeply tied to the history of the South. You can read more about McMillan’s work on “The New Face of Hunger” here.

This event, which is free and open to the public, is co-sponsored by UNC’s Food For All steering committee. The lecture will be held in the Hitchcock Multipurpose Room at the Stone Center. Light refreshments will be served.

Hutchins Lecture: Angela Jill Cooley on Fast Food and Civil Rights

Golden Arches and White Spaces: Race in Early Fast Food Places

Cooley Book CoverBy the late twentieth century, fast food restaurants became a common feature of American life. Although this innovation, which brought food production into the factory age, was not a product of the South, many of its key attributes complemented the southern environment. The region’s temperate weather, automobile culture, and suburban migration contributed to an atmosphere in which fast food thrived. Professor Angela Jill Cooley questions how early fast food places, which spread across the region during the final death throes of Jim Crow, treated issues of race and civil rights. In theory, fast food establishments epitomized democracy. They offered cheap, quick, standardized fare at walk-up windows. Customers took food back to their cars where they could eat with their windows rolled down as they enjoyed the moderate southern climate. In reality, however, early fast food restaurants in the South envisioned their customer base as white, middle-class, and Protestant. They cultivated this image through advertising, restaurant placement, and discriminatory practices. In this way, early fast food chains built white supremacy into their business model. Examining this little-known history helps us to better understand the tenacity of segregation culture and the intransigence of some white southerners who added segregated dining rooms to fast food places even as civil rights activists were sitting in at lunch counters. At the same time, the popularity of fast food in the region also helps us to better understand the larger socioeconomic and cultural environment that contributed to successful federal civil rights legislation.

Cooley photoAngela Jill Cooley is Assistant Professor of History at Minnesota State University, Mankato, where she teaches classes on civil rights and constitutional history. She received a JD from George Washington University Law School and a PhD from the University of Alabama, followed by a postdoctoral fellowship at the University of Mississippi’s Center for the Study of Southern Culture. Her most recent publication is an essay titled “Freedom’s Farms: Activism and Sustenance in Rural Mississippi” in Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama (University of Arkansas Press, 2015). This lecture will draw on Cooley’s recent book To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South (University of Georgia Press, 2015).

Global South: State of the Plate, March 27-28, 2015


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.

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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.

Filmmaker_HillIn 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.

Global South Conference: “The State of the Plate”

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.

Web-Slider

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.

Filmmaker_Hill

 

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.