{"id":362,"date":"2007-10-29T09:50:26","date_gmt":"2007-10-29T14:50:26","guid":{"rendered":"http:\/\/ezing.me\/transfer\/?p=362"},"modified":"2014-09-23T09:25:27","modified_gmt":"2014-09-23T14:25:27","slug":"foodways-symposium-celebrates-10-years-sold-out-event-scheduled-oct-25-28-at-um","status":"publish","type":"post","link":"https:\/\/web20.olemiss.edu\/news\/wordpress\/foodways-symposium-celebrates-10-years-sold-out-event-scheduled-oct-25-28-at-um\/","title":{"rendered":"Foodways Symposium Celebrates 10 Years, Sold-out Event Scheduled Oct. 25-28 at UM"},"content":{"rendered":"

\nOXFORD, Miss. – The state of Southern food is the focus of
\nthe 10th annual Southern Foodways Symposium Thursday
\nthrough Sunday (Oct. 25-28) at the University of
\nMississippi.
\n<\/span>\n<\/p>\n

<\/p>\n

\nNearly 300 people are expected to gather for the sold-out
\nevent to think critically about the role of the Southern
\nFoodways Alliance in documenting and celebrating the
\ndiverse food cultures of the American South. SFA is an
\ninstitute of UM’s Center for the Study of Southern
\nCulture.
\n<\/span>\n<\/p>\n

\nAlthough the symposium is sold out, the public can attend
\ntwo symposium sessions Thursday (Oct. 25) free of charge: A
\npanel discussion of SFA’s history at 4 p.m. in the Tupelo
\nRoom of Barnard Observatory, and the foodways edition of
\nthe Thacker Mountain Radio Show at 5:30 p.m. in Nutt
\nAuditorium of Scruggs Hall.
\n<\/span>\n<\/p>\n

\nThe history of SFA session, titled “A Glance Through the
\nGrease,” features a panel of experts who plan to examine
\nthe symposium from its inception to its current form,
\nexplore its relevance and make predictions about its
\nfuture. Panelists are Malcom White, director of the
\nMississippi Arts Commission; Fred Sauceman, executive
\nassistant to the president for university relations at East
\nTennessee State University; Jessica Harris, Ray Charles
\nEndowed Chair in African American Material Culture at
\nDillard University; and SFA director John T. Edge.
\n<\/span>\n<\/p>\n

\nThe Thacker Mountain show includes guest Dave Wondrich,
\nEsquire magazine columnist and author of the forthcoming
\nbook “Imbibe!: From Absinthe Cocktail to Whiskey Smash, a
\nSalute in Stories and Drinks to Professor’ Jerry Thomas,
\nPioneer of the American Bar Featuring the Origina” (Perigee
\nTrade, 2007); as well as NPR favorites Roy Blount, Southern
\nfood enthusiast and author of “Long Time Leaving” (Knopf,
\n2007); and The Kitchen Sisters Davia Nelson and Nikki
\nSilva, authors of “Hidden Kitchens” (Rodel Press 2006).
\nThroughout its history, the SFA has looked at the South
\nthrough the lens of food, examining culture, history, race,
\nclass and gender at the table and in the kitchen.
\n<\/span>\n<\/p>\n

\n“I think it’s exciting SFA is examining the state of food
\n10 years out,” said SFA board president Marcie Ferris,
\nassistant professor at the University of North
\nCarolina-Chapel Hill. “The symposium allows us to bring in
\nscholars from around the country who look at food from a
\nvariety of perspectives and gives us the opportunity for
\npeople from different professions and the scholarly
\ncommunity to intersect.”
\n<\/span>\n<\/p>\n

\nSymposium registrants include cooks, chefs, food writers
\nand scholars. Besides seeking to better understand Southern
\nfood and culture, attendees plan to pay homage to the
\nsubjects of SFA’s oral history initiative and enjoy food
\nprepared by local restaurateur John Currence and a stellar
\ncrew of guest chefs from throughout the region.
\n<\/span>\n<\/p>\n

\nThe SFA has been a pioneer in the academic study of food.
\nFood studies programs are now found at New York University,
\nCornell University and the University of California at
\nDavis, among others. Recently, the estate of the late Ray
\nCharles endowed Dillard University with a $1 million gift
\nto create a chair in African-American Material Culture. The
\nendowed chair allows Dillard to research, teach and publish
\nabout the historical and cultural impact of the foods of
\nthe African diaspora.
\n<\/span>\n<\/p>\n

\nSFA oral history programs also lead the field. As an
\nexample, in 2007, SFA oral historian Amy Evans partnered
\nwith Elizabeth Engelhardt’s graduate class in American
\nfoodways at the University of Texas to collect oral
\nhistories with Texas barbecue pitmasters.
\n<\/span>\n<\/p>\n

\n“Our partnership with the Southern Foodways Alliance
\nallowed us to bring our classroom knowledge into the Austin
\ncommunity and learn from, as well as contribute to, people
\nwho have developed, preserved and are the future of central
\nTexas barbecue,” said Engelhardt, associate professor. “We
\nare better writers, listeners, scholars and community
\npartners as a result. SFA provided the catalyst to the
\nstudy of food in the American Studies department at the
\nUniversity of Texas at Austin; we look forward to many more
\nyears of such work.”
\n<\/span>\n<\/p>\n

\nEngelhardt’s work has been published in the anthology
\n“Cooking Lessons: The Politics of Gender and Food,” (Rowman
\n& Littlefield Publishers Inc., 2001) edited by Sherrie
\nInness.
\n<\/span>\n<\/p>\n

\nPrimary sponsors of the symposium include Anson Mills,
\nBiltmore Estate Wine Co., The Catfish Institute, the Fertel
\nFoundation, Jack Daniel’s Tennessee Whiskey, Jim ‘N Nick’s
\nBar-B-Que, the McIlhenny Co., the National Peanut Board,
\nR&B Feder Charitable Foundation for the Beaux Arts, Viking
\nRange and White Lily.
\n<\/span>\n<\/p>\n

\nFor more information, including how to become a member of
\nSFA, visit
\n<\/span>\n<\/p>\n

\n
\nhttp:\/\/www.southernfoodways.com<\/a>
\n<\/span>\n<\/p>\n

\nor call 662-915-5993. To learn more about UM’s Center for
\nthe Study of Southern Culture, visit
\n<\/span>\n<\/p>\n

\n
\nhttp:\/\/www.olemiss.edu\/depts\/south\/<\/a>.
\n<\/span>\n<\/p>\n

\nFor assistance related to a disability, call 662-915-5993.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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