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What’s the difference between Southern cooking and “soul food?” Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one’s). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at University of Maryland College Park and department chair in the Department of American Studies. She also authored the books “Eating While Black: Food Shaming and Race in America” and “Building Houses out of Chicken Legs: Black Women, Food, and Power.” We chat about everything from oral traditions to “soul food” in popular culture, gendered roles in cooking, hyperlocal produce, systemic oppression and why someone would make chicken without seasoning it. On national television. Visit Dr. Psyche Williams-Torson’s website and follow her on Instagram and Twitter Buy Dr. Williams-Torson’s books: Eating While Black: Food Shaming and Race in America and Building Houses out of Chicken Legs: Black Women, Food, and Power A donation went to: Cultivate Charlottesville More episode sources and links Other episodes you may enjoy: Glycobiology (CARBS), Microbiology (GUT BIOME), Indigenous Cuisinology (NATIVE COOKING), Food Anthropology (FEASTS), Bisonology (BUFFALO), Critical Ecology (SOCIAL SYSTEMS + ENVIRONMENT), Melaninology (SKIN/HAIR PIGMENT), Black AF in STEM, Genealogy (FAMILY TREES) Sponsors of Ologies Transcripts and bleeped episodes Smologies (short, classroom-safe) episodes Become a patron of Ologies for as little as a buck a month OlogiesMerch.com has hats, shirts, masks, totes! Follow @Ologies on Twitter and Instagram Follow @AlieWard on Twitter and Instagram Editing by Mercedes Maitland of Maitland Audio Productions and Jarrett Sleeper of MindJam Media and Mark David Christenson Transcripts by Emily White of The Wordary Website by Kelly R. Dwyer Theme song by Nick Thorburn |