Skip to content

Posts from the ‘Conferences & Workshops’ Category

Co-sponsored event: Jewish Food in the Global South Symposium, March 4-5


This symposium, sponsored by the Carolina Center for Jewish Studies, will explore the historical trends and current cultural practices surrounding Jewish food in and of the American South. Appealing to both public and academic audiences, this symposium will feature dynamic presentations by Jewish foodways and cultural scholars, culinary critics, and James Beard award-winning chefs. Panel discussions will investigate what makes a food “Jewish” in the diverse social and cultural contexts of the United States, and how that designation affects the lives of its creators and consumers. Through examination of specific ingredients such as pastrami, iconic foods such as the knish and hummus, and particular cooking traditions that negotiate the laws of kashrut, participants will discuss how the distinct social, economic, and political dimensions of different regional cultures determine how Jewish foods are prepared, eaten, and interpreted, particularly in the context of the Jewish South.

Pre-registration is required for this symposium. Tickets cost $10 but are free for UNC students. Registration includes lunch, evening reception and morning and afternoon breaks. You can view the entire program here and purchase tickets here.

Co-sponsored event: Global Africana Conference, Mar 4-5

Global Africana

Latina/o Studies Symposium in Hyde Hall, Mon, Nov 2


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.


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.

Call for Proposals: State of the Plate, due November 15!

Our 2015 Global American South conference will focus on “The State of the Plate: Food and the Local/Global Nexus.” Co-sponsored by the Center for Global Initiatives, the Global Research Institute, the Department of American Studies, and the Center for Health Promotion and Disease Prevention, the conference will be held March 27-28, 2015 in the FedEx Global Education Center.

Presentations will focus on specific southern flavors and ingredients, broadly defined, as both concept and reality in the American South. Each session will include respondents who are engaged in the practical aspects of food today, including farmers, chefs, entrepreneurs, and community leaders.

The deadline for our Call for Proposals is November 15, 2014. Please send proposals as well as any questions to