What FoodAnthropology is Reading Now

November 8, 2015—Inspired by the fantastic “Around the Web Digest series over at Savage Minds, FoodAnthropology will be compiling and sharing what’s piqued our interest in the world of food. Here’s what we’re reading now!

The first place to start, as we approach the travel season, is with what you should listen to on the way: Southern Foodway’s podcast Gravy continues to put out engrossing and well-produced food stories from the American South. Start with their most recent, The Cajun Reconnection,” and then stock your device with the whole back catalogue. One of my favorites remains Adaptation, Survival, Gratitude: A Lumbee Thanksgiving Story”—a tale of hybrid Native-Southern foodways that’s a perfect November listen.

Along with travel, the holidays bring sugar, and this study from the journal Obesity has attracted media attention in recent weeks: apparently, a reduction in sugar consumption can improve children’s health in as little as ten days: Cutting Sugar Improves Children’s Health in Just 10 Days

There’s bad news out of California, with recent reports that droughts are impacting California Salmon, and an unprecedented algae bloom is causing a neurotoxin build up in marine life and shuttering the state’s crab season: Why A Neurotoxin Is Closing Crab Season In California

If you’re looking for a new book to read—or perhaps assign—take a look at “The 14 Best Books About Food That You (Probably) Haven’t Read.” Some will be familiar—Sweetness and Power, for example, or Building Houses Out of Chicken Legs—but everyone is sure to find at least one unknown title on the list.

The NY Times Magazine food issue offers an interesting profile by Francis Lam of Chef Edna Lewis, put in a context of race, gender, and the changing south. Don’t miss the recipes for corn muffins and smothered rabbit at the end of the article: Edna Lewis and the Black Roots of American Cooking

Los Angeles’ KCRW featured an interview with Toni Tipton-Martin, author of the “The Jemima Code: Two Centuries of African American Cookbooks” (2015, U of Texas Press), a book about cultural appropriation, African American cookbook authors, and the history of their books.

Students in Dr. Catarina Passidomo’s “Southern Foodways and Culture” course have been posting reflections of the class readings and discussions at the Southern Foodways Alliance. You can download the syllabus to read & tweet along with them, or just check out this post on Angela Jill Cooley’s To Live and Dine in Dixie, an examination how whites in the Jim Crow South strove to preserve white supremacy through the lens of segregated eating establishments.

If you have a link you’d like included, please email it to LaurenRMoore@uky.edu.

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