Food and place intersect in the author's efforts to preserve the history of Black Appalachia as tourism-driven gentrification changes western North Carolina.
Christopher Carter of the University of San Diego writes and teaches about how African American foodways have been organized around community survival, and argues for adapting that imperative to new circumstances.
As advocates mark World Hunger Day on May 28, experts and officials around the world are hoping they can avoid adding mass hunger to the list of parallels many have seen between the 1930s and today.
James Hemings, one of Thomas Jefferson's slaves, taught his fellow slaves at Monticello everything he knew about food, transmitting his influence down the generations, onto the tables of Virginia’s social elite.
The complex origin of Worcestershire sauce reveals the ways that imperial ideals and aspirations — both in Britain and the colonies — structured not only British food habits, but also the ways in which companies presented such foods to the public.
When was it decided that women prefer some types of food – yogurt with fruit, salads and white wine – while men are supposed to gravitate to chili, steak and bacon?
