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 →
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 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 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 →
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.
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 →
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 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 →
Food is a feature in many holiday celebrations, but holidays in the Autumn frequently revolve around food--harvest festivals, rituals of giving thanks, even Halloween. The American holiday of Thanksgiving highlights food, but other holidays this time of year and moving into the winter also use food as symbol, ritual, entertainment, and sustenance.