We're updating the center's website and making sure we help you keep up with happenings at the center but also in the world of food studies. We'll be posting notices about publications, conferences, and other events.
News
Comfort/Discomfort Through Foodways Project-publications (Update Feb. 2023)
Along with the on-line exhibit of excerpts from the oral histories we conducted, there also are a number of publications that resulted from the project. Most of these are available on-line. COVID-19 continues to be with us, but the crisis seems to be over, and life seems to have gone back to the way it... Continue Reading →
Ethnicity, Cultural Beliefs, and Immediate Contexts as Factors in Emotional Eating During the Covid-19 Pandemic
Hi everyone, I'm working with a nutrition colleague at BGSU on a project looking at the impact of ethnicity and individuals' living situations on emotional eating during the Pandemic. Emotional eating is similar to comfort food, but it's the idea of eating for emotional reasons rather than for biological, nutritional, or social ones. We're focusing... Continue Reading →
Garlic Mustard Memories. Earth Day 2021
Today is Earth Day. It also snowed yesterday, but today is sunny and clear, and most of the snow has melted. That somehow seems symbolic for 2021. It's reassuring to think about the earth renewing itself--maybe there's hope for humanity.In the meantime, spring always means lots of garlic mustard growing wild in places where it's... Continue Reading →
VIRTUAL SYMPOSIUM: FINDING COMFORT/DISCOMFORT
VIRTUAL SYMPOSIUM: FINDING COMFORT/DISCOMFORT THRUGH FOODWAYS DURING THE COVID-19 PANDEMIC Sept. 23 2020, 2:00-3:30 pm (EST) CENTER FOR FOOD AND CULTURE, BOWLING GREEN, OHIO, USA The Center for Food and Culture is hosting a virtual symposium to present an oral history project documenting ways in which people are finding both comfort and discomfort through food... Continue Reading →
Finding Comfort Through Foodways: Nourishing Connections (April 2020)
Finding Comfort Through Foodways: Nourishing Connections April 16, 2020 Center for Food and Culture http://www.foodandculture.org (Lucy M. Long) Food is at the center of many of our concerns during this time of the coronavirus--ho w do we obtain food or get certain ingredients; where can we find workable recipes; how can we prepare nutritious and appealing... Continue Reading →
MUSEUM OF FOOD AND DRINK, Brooklyn, NY (mofad.org)
This is a wonderful place to visit! I write about the current exhibit on Chinese restaurants in America in my blog: http://nourishingfoodconnections.blogspot.com.
Food Pilgrims
Director, Lucy Long featured on https://www.splendidtable.org/episode/656 When I came up with the idea of culinary tourism in the mid-1990s, I used it to explore what it means for individuals to eat food from cultures other than their own. Since then I expanded and refined the concept partly to acknowledge more the role of power in... Continue Reading →
Whirled Peas: Pedagogies for World Peace–Resources and Materials for Using Food to Address Issues around Political Conflict, Cultural Representation, and Social Justice
CFAC.WhirledPeas.CurriculumGuide.6-2017 This Project offers resources and curriculum materials for using food to address issues concerning political conflicts, cultural (mis)representations and understanding, and social justice. It includes a center-sponsored project that uses food to explore concepts crucial to those issues--construction, multiple identities, and the aesthetics of everyday life.
Farmers Markets
Farmers Markets are venues where produce and goods are sold directly by the producers to the consumer. Prices are usually set by the producers, and consumers and producers interact in the exchange so there can develop a personal and relationship element in the transaction. Vendors usually include small-scale farmers, specialty food producers, and artisan food... Continue Reading →
center for food and culture 