food history 
-
SOURCE: East Fork
10/14/2022
Black Mountain: The People Who Fed Me
by Cynthia Greenlee
Food and place intersect in the author's efforts to preserve the history of Black Appalachia as tourism-driven gentrification changes western North Carolina.
-
SOURCE: Civil Eats
10/4/2022
How Fermented Food Shaped the World
Julia Skinner says that the tradition of fermenting and preserving connects us to the ways earlier humans managed seasonal growing and avoided waste.
-
SOURCE: San Diego Union-Tribune
1/29/2022
San Diego Professor and Pastor Looks to Communal History of Soul Food
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.
-
SOURCE: Eater
7/10/2020
‘If You Want to Experience Liberation, Black Women Must Be at the Table’
From the Montgomery bus boycott to the Black Lives Matter movement, Black women have made food a central part of protest.
-
SOURCE: 303 Magazine
7/9/2020
Historian Adrian Miller on Denver’s Underrepresented Legacy of Black Culinary Excellence
Miller's upcoming book "Black Smoke" is set to be released in Spring 2021.
-
SOURCE: TIME
5/28/2020
'The Saddest, Bitterest Thing of All.’ From the Great Depression to Today, a Long History of Food Destruction in the Face of Hunger
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.
-
SOURCE: Nursing Clio
5/26/2020
COVID-19 Didn’t Break the Food System. Hunger Was Already Here.
by Carla Cevasco
The COVID-19 pandemic is revealing the hunger underneath the rhetoric of American plenty.
-
SOURCE: Paris Review
5/21/2020
America’s First Connoisseur
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.
-
SOURCE: History.com
5/18/2020
When Did People Start Eating in Restaurants?
Historian Rebecca Spang's book "The Invention of the Restaurant" examines the French roots of dining out.
-
SOURCE: The Atlantic
4/27/2020
The Pandemic Will Change American Retail Forever
Since the end of Prohibition, American restaurants have experienced a golden age. The coronavirus crisis has brought that era to a close.
-
SOURCE: Content Magazine
3/31/2020
The Trouble with Triscuits
by Charles Louis Richter
Where did the name of this popular snack come from? An exercise in historical reasoning.
-
SOURCE: Food and Wine
2/6/20
The Difference Between Yams and Sweet Potatoes Is Structural Racism
The confusion goes all the way back to the Trans-Atlantic slave trade.
-
SOURCE: The Atlantic
2/6/20
The Risky Dream of the Fast Food Franchise
by Marcia Chatelain
Americans have long pinned economic hopes on fast-food chains. And where there are hopes, there are scams.
-
SOURCE: Smithsonian Mag
1/15/20
How the Government Came to Decide the Color of Your Food
by Ai Hisano
A business historian explains America’s commitment to regulating the appearance of everything from margarine to canned peas.
-
SOURCE: The Conversation
12/27/19
‘Detox products’ may have gone digital, but a historian explains this centuries-old trend
by Erin Elizabeth Bramwell
The promotion of diet, detox, and laxative products has been around for centuries.
-
SOURCE: Nursing Clio
12/11/19
Worcestershire Sauce and the Geographies of Empire
by Julia Fine
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.
-
1/19/20
Digesting History: A Conversation with the Museum of Food and Drink’s Curatorial Director Catherine Piccoli
by Chelsea Connolly
Food historian Catherine Piccoli describes how this Brooklyn museum encourages its visitors to literally "digest" history.
-
SOURCE: Smithsonian Magazine Online
11/26/19
A Brief History of the Crock-Pot
Eighty years after it was patented, the Crock-Pot remains a comforting presence in American kitchens.
-
SOURCE: Washington Post
11/7/19
Why Popeyes markets its chicken sandwich to African Americans
by Marcia Chatelain
Popeyes has long cultivated a black customer base — which has positive and negative ramifications.
-
SOURCE: The Conversation
10/24/19
How steak became manly and salads became feminine
by Paul Freedman
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?
News
- Josh Hawley Earns F in Early American History
- Does Germany's Holocaust Education Give Cover to Nativism?
- "Car Brain" Has Long Normalized Carnage on the Roads
- Hawley's Use of Fake Patrick Henry Quote a Revealing Error
- Health Researchers Show Segregation 100 Years Ago Harmed Black Health, and Effects Continue Today
- Nelson Lichtenstein on a Half Century of Labor History
- Can America Handle a 250th Anniversary?
- New Research Shows British Industrialization Drew Ironworking Methods from Colonized and Enslaved Jamaicans
- The American Revolution Remains a Hotly Contested Symbolic Field
- Untangling Fact and Fiction in the Story of a Nazi-Era Brothel