Tag: Coastal Culinary

Lecture: “Reading Personal Stories Through Recipes”

Coastal Culinary Lecture Series

Reading Personal Stories Through Recipes: Foodways, Culinary Relativism, and Chili in the American Midwest

A Lecture Presented by Lucy Long, Ph.D., Founder and Director of the Center for Food and Culture.

Contact: David Shane Wallace, Ph.D. 409-944-1321 or dwallace@gc.edu.

Reading Personal Stories Through Recipes, a Coastal Culinary Lecture by Lucy Long

Bowl of chili

Galveston College Coastal Culinary Lecture to feature program on chili

CulinaryGalveston College will present the third talk in its Coastal Culinary Lecture Series: Exploring Food Narratives on Thursday, Feb. 22, at 7 p.m. in the Abe and Annie Seibel Foundation Wing on the Galveston College campus, 4015 Avenue Q, Galveston, Texas.

Guest speaker will be Dr. Lucy Long, founder and director of the Center for Food and Culture, who will discuss “Reading Personal Stories Through Recipes: Foodways, Culinary Relativism and Chili in the American Midwest.

“We are excited to welcome Dr. Long to Galveston College for the third in our Exploring Food Narratives lecture series,” said Dr. Shane Wallace, associate professor of English and coordinator of English and Humanities at Galveston College. “Because all food tells a story, Dr. Long’s presentation will focus on why we eat what we eat and on how recipes are passed down from generation to generation, becoming long-standing family and regional traditions. Participants will enjoy comparing and contrasting a Midwestern chili and a traditional Texas chili prepared by Chef Paul Mendoza and the students in our Culinary Arts department.”

A folklorist, musician, mother, cook and consumer of most things edible, Dr. Long began studying food in 1980 in relation to work on Asian immigrant communities in the U.S. and has continued looking at food from many perspectives.

When she began teaching in the mid-1980s the field of foodways was not recognized as a serious academic subject, so she explored and taught about food in the context of other disciplines– folklore, anthropology, popular culture, American culture studies, international studies, tourism, even ethnomusicology.

Dr. Long also worked in museums and libraries doing exhibit research and design, educational programming, archiving and interpretative presenting. Food was a common theme throughout much of this work.

Dr. Long’s multidisciplinary scholarly background – folklore, anthropology, philosophy, music, ethnomusicology, sociolinguistics, oral history, museum studies – and her involvement in both academia and public sector work made her familiar with a wide range of approaches to understanding food. It also made her aware of the multiple issues surrounding it, and the ways in which those issues are intertwined and complex.

As a scholar and an activist, Dr. Long observed that individuals and organizations oftentimes worked in isolation and could benefit from increased intercommunication. She also noticed that cultural perspectives on the meanings of food tended to be ignored or misunderstood by those concerned with changing the contemporary food system or improving our personal eating habits.

Since meaning is the basis for action, Dr. Long felt that dialogues among scholars, chefs, nutritionists, farmers, green market advocates and others concerned with food and foodways are necessary to create positive and sustainable change.

The Center for Food and Culture was established in 2007 to bring together resources, organizations and individuals involved in food research, study, appreciation, activism, production and consumption in recognition that food connects all.

The free lecture is open to the public and is funded by a generous grant from the National Endowment for the Humanities.

For more information about the lecture, contact Dr. Shane Wallace at (409) 944-1321 or swallace@gc.edu.

“Cooking Up Community: Recipe Discussions, Online Book Reviews and Virtual Hospitality”

Dr. Vivian HalloranGalveston College will kick off the spring semester with the second offering in its Coastal Culinary Lecture Series: Exploring Food Narratives, “Recipe Discussions, Online Book Reviews and Virtual Hospitality,” on Thursday, Feb. 1, at 7 p.m. in room 207 of the Galveston College Fine Arts Building.

Guest speaker will be Dr. Vivian Halloran, professor of English and associate professor of American Studies at Indiana University Bloomington.

“We are excited to follow-up the lecture on Boudin Kolaches with this talk by Dr. Halloran,” said Dr. Shane Wallace, associate professor of English and coordinator of English and Humanities at Galveston College. “She is currently one of the significant voices in Food Studies and will share some of her own experience of moving to the U.S. from Puerto Rico.”

Dr. Halloran is the author of “The Immigrant Kitchen: Food, Ethnicity and Diaspora,” which examines food memoirs by immigrants and their descendants and reveals how their treatment of food deeply embeds concerns about immigrant identity in the United States.

Cover of “The Immigrant Kitchen” by Dr. Vivian Halloran

In her book, Dr. Halloran asserts that by offering a glimpse into the authors’ domestic lives through discussions of homemade food, these memoirs demystify the processes of immigration, assimilation, acculturation and expatriation—ultimately examining what it means to live as naturalized citizens of the United States.

Dr. Halloran served as associate director of American Studies at Indiana University Bloomington and since 2005 has been a faculty fellow in the Program in Human Biology.  Other programs or centers with which she is affiliated at IU include the Center for Latin American and Caribbean Studies, Latino Studies, Cultural Studies, African Studies and the Anthropology of Food concentration.

Her research and teaching interests include the interconnections between art, history and literature; autobiography, poetry and the novel; and scientific discourse, medicine and popular literature.

The free lecture is open to the public and is funded by a grant from the National Endowment for the Humanities.

For more information about the lecture, contact Dr. Shane Wallace at (409) 944-7321 or swallace@gc.edu.

boudin kolaches

Coastal Culinary Lecture Series: Exploring Food Narratives

Boudin Kolaches: The Creolization of Our Local Culture

Robb Walsh

Please join us for the kick-off event of the “Coastal Culinary” Lecture Series featuring Robb Walsh. Walsh is a three-time James Beard Journalism Award winner, the author of a dozen books about food, and a partner in El Real Tex-Mex Cafe in Houston’s Montrose neighborhood. He is the co-founder of Galveston Eats, a non-profit dedicated to preserving Galveston’s food culture, associated with The Gulf Coast Food Project at the University of Houston’s Public History Center. Walsh also co-founded Foodways Texas, a non-profit dedicated to preserving Texas food history headquartered at University of Texas at Austin.

Th event will take place Thursday, October 5, 2017 at 7:00 PM in the the Seibel Wing at Galveston College and is funded by a generous grant from The National Endowment for the Humanities.