Published on October 31, 2018 聽

/诲别辫补谤迟尘别苍迟蝉/辞谤补濒-丑颈蝉迟辞谤测/辫谤辞箩别肠迟蝉/蝉补尘飞补惫/础辫辫别迟颈锄别谤蝉.尘辫3听

" . . .once you have the food of a different culture, you can start asking questions in a way that might have been uncomfortable in another setting, and how, say, eating Ethiopian at the Pizitz food hall, um, allows you to start to think about, you know, the agriculture of that region, the history of that region, um, why are there Ethiopians in Birmingham, that sort of thing. Um, and you can start to connect to larger issues while also enjoying a meal."

Chapters

Introduction: Tracing Class in the South through Bread

Michelle Little introduces the History in the Recipe series and interviews Dr. Erin Mauldin about the study of foodways.
Play Segment

The Objectives of Dr. Mauldin鈥檚 Food and History Class

Dr. Mauldin explains the benefits of oral history and of studying foodways and discusses what she hopes students in her class gained from the experience.
Play Segment

Elizabeth Poulos: Greek Cooking and Community

Elizabeth Poulos describes her experience as a second-generation Greek American and the importance of food in Greek culture.
Play Segment

Scott Peacock: Southern Cooking and Memory

Dr. Mauldin and Michelle Little outline the upcoming interviews in the History in the Recipe series, and Scott Peacock recalls an interview that showed him the strong link between food and memory.
Play Segment

Transcript

Audio Information
Repository极乐禁地 Oral History Collection
AccessionSUHist/STORI/004