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?