The BP Macondo well in the Gulf of Mexico (named, it seems, for the fictitious town invented by Gabriel Garcia Marquez in his novel “One Hundred Years of Solitude”) has been capped, top-killed, sealed and may be bottom-killed as well. Last we checked, the government and BP were looking into adding a new blowout preventer to the well. We have a whole new vocabulary that we can try to work into class lectures, articles and blog entries. However, this new set of oil spill words should not distract us from a simple fact: the Gulf Coast remains in danger.
Gulf Coast seafood producers find themselves in a paradoxical situation. On one hand, the end of the spew and the reopening of many commercial and sport fishing areas means that seafood from the Gulf will once again be widely available. The seafood producers, including the Louisiana Seafood Promotion and Marketing Board, have worked hard to build the local brand, trying to assure people that food from the Gulf is not only safe, but extraordinarily good. Obviously, the BP spill tarnished that brand, so their priority now is to resurrect it. The government has been testing the seafood extensively to show that it is safe to consume. The future of the seafood industry on the Gulf Coast—the way of life for thousands of people—is at stake.
At the same time, residents of the Gulf Coast want to remind you that the end of the oil spill is not the end of the problem. There is still oil on the beaches, in the wetlands, maybe under the sea. Seafood producers, processors, restaurant owners and workers and others involved in the Gulf Coast tourist industries have all lost income in the last few months. Cleaning up the damage and making people whole will take time and money. They do not want to be forgotten. Of course, calling attention to this also calls attention to the damage the oil and dispersants may have done to the environment and to the seafood. Which, of course, raises further questions about safety.
A paradox, indeed.
Food activists are using ideas about food culture and heritage in one of the more interesting efforts to address this paradox. A group led by the food activist Gary Nabhan has recently published a collection outlining reasons why we should look at the Gulf of Mexico as both a biological resource and as a key part of America’s cultural heritage. The pamphlet has short articles by food activists in the New Orleans area—people you should read if you are planning on visiting the city for the AAA meetings in November—who explain clearly what is at stake in cultural terms in restoring the health of the Gulf of Mexico.
The problems go far beyond the immediate oil spill. They are biological, of course, but also social and cultural. The articles show what kinds of species are endangered, not just by the recent oil spill, but by other longer term problems. These include the destruction of the Louisiana coast due to oil canals, pipelines and the efforts to control the Mississippi river, all of which have rendered the region vulnerable to salt water intrusion, eroded wetlands and increased the area’s susceptibility to hurricane storm surges. It also includes the huge dead zone in the Gulf of Mexico that is created every year by farm runoff from America’s heartland spewing out from the Mississippi. And it is not just seafood that is at stake. The Gulf Coast is home to plants such as mirlitons (known also as chayote squash) and many other vegetables, to heritage cattle breeds and other kinds of livestock, all of which are in danger of vanishing as the coast disappears and as the pressures of the American food industry and of culinary homogenization press in.
One group is working to have UNESCO designate New Orleans as a “City of Gastronomy.” This includes several of the authors from the Nabhan’s collection, other New Orleans food activists, representatives of the city government and the author of this post. The City of Gastronomy designation is currently held by only three cities (Popayan, Colombia, Chengdu, PRC and Östersund, Sweden). It is part of a broader “creative cities network” that UNESCO has created to promote social, economic and cultural development in cities around the world. This meshes with the emphasis in Louisiana on the “cultural economy” and is understood by our group as a means toward legitimizing the city’s claim that it is home to a distinct culinary heritage. This is not merely an historical artifact: the foodways of New Orleans and the surrounding region, from the waters of the Gulf and the people who work them, to farmers, gardeners, home cooks and restaurant chefs, is indeed a living creative culture. Insuring the health of the Gulf Coast is a key part of making sure that that culture can be sustained. We want to remind you that buying and eating the products of the Gulf is not just good eats. It is also a key part of keeping a way of life alive.
Posted by David Beriss
FoodAnthropology 