Culinary Traditions & Food Ways - Page 2

Culinary Traditions and Food Ways covers issues and topics that explore the cultural, social, and economic practices relating to the production and consumption of food; and the flow, culture, traditions, and histories behind them.

Like cocoa drying in the sun: A chef lives off of the land in Grenada

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The further from it, the nearer to sea appeared
To scoop with both hands
Drink.
Salty, Alive
Be with me always
prose by Leigh-Ann Martin

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Louisiana foodways: J’ai mangé bien, chère | Photos & Story

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To eat in Louisiana is to be transported to many regions and to understand the rise of fall of nations in spoonfuls of innovative and delicious food.

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Boucherie fêtes for Santa in a Southeastern town

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Christmas comes in many ways. In Louisiana, Santa is more likely given gumbo or beignets rather than a sugar cookie.

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Fine-dining chef collective conjures complex meals over tough conversations at pop ups

When five Black chefs and a restaurateur in Charlotte, North Carolina decided to host pop up dinners called Soulfood Sessions, they did not expect the overflow of public response.

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Eat Black, Stay Safe: eatOkra App

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The re-emergence of racist and sometimes violent encounters between Black customers and restaurant workers motivated a military veteran to create an app for safe eating spaces and experiences.

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‘Fair Kitchens’ initiative works to remove the pressure-cooker atmosphere in a stressful food industry

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Private-Public partnership creates movement seeking to change the food industry for culinary workers in-and-out of the kitchen.

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Mental health is real: Two high profile suicides within days of each other, rock food and fashion industry

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In three days, two deaths occurred with people whom the public thought were living their best lives. Now more people are making mental health a priority in public discussion.

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‘Suck it Up’: Black women culinary professionals and the culture of silence

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Taught to be stalwart in dealing with stress and wellness, Black women are the least likely to speak up about what’s ailing them in culinary environments.

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San Francisco chef uses pop ups to preserve and educate the deeper, darker sides of America’s culinary history

For Chef Wanda Blake, cooking is more than a trade, it is a spiritual calling to preserve and teach a tradition often homogenized under the term “soul food.” Her pop ups show the complexities of Black cooks in America, and the growing initiative to maintain their culinary history.

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Representation matters: Food books by African American authors

More than a culinary manual, African American cookbooks serve as critical texts in understanding history, culture and power.

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