If you’ve never checked out Michael Twitty’s blog Afroculinaria, you’re missing out on an opportunity to learn about how African Americans contributed to southern history and culture through the food we eat and enjoy.
I can’t tell you how important I think food is. I’m currently at the 18th Southern Foodways Alliance conference in Oxford, Mississippi. Coming back to the world’s largest gathering of South-centric chefs, thinkers, academics, entrepreneurs, authors, students, artists, photographers and enthusiastic eaters you can’t help but be made more awake to the unifying pull of the Southern culinary journey. This year’s symposium asks a simple but penetrating question about the South of the popular imagination: “Who’s selling, who’s buying and at what price?” Presenters have come from across the country and the globe to talk about the meaning and import of Cracker Barrel, to sample food by the likes of award-winning chefs like Mashama Bailey and to see a shrimp and grits dunk tank.
The past is often read as a series of moments that we have left behind, unforgiving and simpler than the moments that make up our now…
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