The term “soul food” did not become common until the 1960s, with the rise of the civil rights and black nationalist movements, but foods like collard greens, black-eyed peas, corn bread, and fried chicken have been a part of the African American culinary legacy for centuries. Dr. Sharp will share her research on the culinary practices of enslaved people of the US South and draw connections to the current food scene.
This program is supported by Humanities Iowa and the National Endowment for the Humanities. The views and opinions expressed by this program do not necessarily reflect those of Humanities Iowa or the National Endowment for the Humanities.
About the Speaker:
Dr. Kelly Sharp is an Assistant Professor of History and Africana Studies at Luther College in northeast Iowa. Her research is centered on African American labor, material studies, and culture in the antebellum American South. Her book, tentatively titled Provisioning Charleston: Food, Race, and Labor in the Antebellum Lowcountry, specifies the role of African Americans in shaping the Lowcountry region’s culinary culture and provides insight into the intimate structures of daily labor, economy, racial identity, and material life by examining not just what people ate but why and how they made those choices.
About the Series:
Humanities Iowa has generously funded another series of presentations from visiting historians, professors, and lecturers. This year’s series will be tied to our current exhibit, Driven By Hope, which focuses on African American migration following the Civil War. The presentations are between February and July. Topics will focus on responses to migration – music, fashion, food, social responses, legal responses, and even some discussion on current migration and immigration issues. Be sure to join us for these free, engaging, and thought-provoking presentations!