Ologies with Alie Ward – Black American Magirology (FOOD, RACE & CULTURE) with Psyche Williams-Forson

Intro

In this episode of “Ologies with Alie Ward,” Dr. Psyche Williams-Forson joins as a guest to discuss Black American Magirology, which explores the art, science, and study of cooking. Dr. Williams-Forson is an expert in mass media meets nutrition science, the culture of food, and how we talk about it, especially distorted and race-based racist notions. The episode delves into the historical origins of certain foods, the distinction between Southern cooking and soul food, tropes of Black women in cinema, and even debates about the correct type of mac and cheese.

Main Takeaways

Historical Origins and Black Women Writers

• Dr. Psyche Williams-Forson initially resisted going into education but eventually pursued a PhD in American studies.
• She was initially interested in studying Black women’s literature and came to graduate school to study it within context.
• Dr. Henry Lewis Gates Jr. edited a collection of over 40 works by Black women writers in the late 80s.
• The Schoenberg Center for Research and Black Culture in Harlem holds many important works by Black women writers from the 19th century.

The Emergence of Black Food Culture Studies

• Dr. Williams became interested in studying Black food culture and its meaning within material culture as a graduate student.
• The field of food studies was not yet exploring Black food culture, leading Dr. Williams to begin this area of study.
• Food studies was not considered a serious academic field until the 90s.
• Dr. Williams’ book “Building Houses Out of Chicken Legs” examines the ways in which Black women have used food to wield power and become entrepreneurs.

Black Food Culture and Racism

• Black food culture in America is heavily influenced by the country’s complicated history of white supremacy and racism.
• The reduction of whole identities to categories of race affects the food that people eat.
• The narrative that all Black folks ate scraps is wholly untrue as enslaved people from different regions in Africa had different food cultures.
• Black American cuisine is heavily influenced by Southern cuisine due to the majority of Black people coming from the South.

Mac and Cheese Controversy and Cultural Significance

• The origins of mac and cheese have been associated with Black culture, with James Hemmings attributed to its origins.
• Mac and cheese controversy goes back to the conversation about barbecue and ownership.
• Access to high-quality ingredients affects the taste of the dish, and small dairy farms and different aging processes can also impact the taste of ingredients.
• Personal preferences for food are often influenced by family and cultural traditions.

Social and Systemic Issues in Food Culture

• Michelle Obama’s Let’s Move campaign focused on healthful food options in schools but didn’t address larger systemic issues.
• Affordable healthcare, housing, living wage, and access to various types of foods are all interconnected.
• Eating out at expensive restaurants may contribute to unhealthy eating habits.
• Growing your own food can be problematic for some people due to various factors.

Summary

Exploring Black American Magirology and Food Culture

Dr. Psyche Williams-Forson joins Alie Ward to discuss Black American Magirology, the art, science, and study of cooking. Dr. Williams-Forson’s expertise lies in mass media meets nutrition science, the culture of food, and how we talk about it, particularly addressing distorted and race-based racist notions. The episode covers various aspects, including the historical origins of certain foods, the distinction between Southern cooking and soul food, tropes of Black women in cinema, and even debates about the correct type of mac and cheese.

Uncovering Black Food Culture and Challenging Stereotypes

Dr. Williams-Forson’s journey into studying Black food culture began as a graduate student when she realized that the field of food studies was not exploring this area. Her book, “Building Houses Out of Chicken Legs,” examines how Black women have used food to wield power and become entrepreneurs. The episode highlights the influence of white supremacy and racism on Black food culture, debunking the myth that all Black folks ate scraps during slavery. It also delves into the controversy surrounding mac and cheese and the importance of acknowledging the cultural origins of food.

Addressing Social and Systemic Issues in Food Culture

The conversation extends beyond food culture to address broader social and systemic issues. The Let’s Move campaign by Michelle Obama, while promoting healthful food options in schools, failed to address larger systemic issues such as affordable healthcare, housing, living wage, and access to various types of foods. The episode emphasizes the interconnectedness of these issues and the need for collective efforts to create a more equitable food system. It also raises awareness about the challenges faced by individuals in growing their own food and the potential pitfalls of expensive restaurants and unsustainable eating establishments.

Conclusion

This episode of “Ologies with Alie Ward” sheds light on Black American Magirology, exploring the art, science, and study of cooking within the context of Black food culture. Dr. Psyche Williams-Forson’s expertise provides valuable insights into the historical origins of foods, the impact of white supremacy and racism on Black food culture, and the need for a broader conversation about social and systemic issues in the food system. By addressing these topics, the episode encourages listeners to appreciate the cultural significance of food and work towards creating a more equitable and inclusive food culture.