Atlantic World Research Network

AWF Logo
Atlantic World Foodways Schedule

Click here to download the schedule in PDF format.


ATLANTIC WORLD FOODWAYS:
The Carolina Lowcountry, Africa, Italy and Spain
January 30-February 2, 2014

TENTATIVE SCHEDULE (Panel Room Assignments TBA)
Elliott University Center (EUC), University of North Carolina at Greensboro
The Proximity Hotel, Greensboro
The O.Henry Hotel, Greensboro
As of December 13, 2013


Thursday Schedule - AFRICA

4:00-5:00 pm — Buses from Proximity, O.Henry to Elliott University Center
5:00-7:00 pm —
 
ELLIOTT UNIVERSITY CENTER (EUC)—UNCG
Welcome Reception—EUC AUDITORIUM LOBBY
7:00-7:30 pm —
 
 
WELCOME REMARKS—EUC MAPLE ROOM
DAVID PERRIN—UNCG Provost
CHRISTOPHER HODGKINS—Director, Atlantic World Research Network
7:30-8:30 pm —
 
 
 
KEYNOTE ADDRESS—AFRICAN FOODWAYS
JESSICA HARRIS—Professor of English, Queen’s College, CUNY
SEA CHANGES: CULINARY CONNECTIONS IN THE AFRICAN ATLANTIC WORLD
EUC MAPLE ROOM
8:30-9:00 pm —
 
 
 
PLENARY PANEL
JESSICA HARRIS and CHEF MARICEL PRESILLA
THE BLACK ATLANTIC AND LA GRAN COCINA LATINA
EUC MAPLE ROOM
9:15-10:15 pm — Buses to Proximity, O.Henry


Friday Schedule - CAROLINA LOWCOUNTRY DAY

7:30-8:30 am — Buses from Proximity, O.Henry to Elliott University Center
8:30-9:00 am — Registration, Coffee and Pastries—EUC MAPLE ROOM
9:00-10:15 am —
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PANEL SESSION # 1—UNCG EUC (Rooms TBA)

A Place at the Table? The Politics of Food
     Scott Alves Barton—New York University
          Vem pras praias! Baianas do acaraje and The Politics of the Cultural Imaginary in Colonial Brazil
     Ashley Larson—Vanderbilt University
          Serving A National Myth: Visions of Gastronomy in Gilberto Freyre’s Brazil
     Nina Namaste—Elon University, NC
          Memories of Hunger: Scars of Disintegration, Isolation, and Alienation in 1960s Consumer Spain

Not Even Past? Food Recovery and Cultural Revivals
     Bernard Herman (Chair)—University of North Carolina at Chapel Hill
          Food Silences: Colonel Henry Norwood's Culinary Voyage to Virginia 1649-1650
     John Wallace Nunley—St. Louis Art Museum, Washington University
          Food, Violence and Community in Trinidad's Callaloo
     Scott Romine—University of North Carolina at Greensboro
          Against the (Heritage, Heirloom) Grain: Foodways as Cultural Brand

Food Migrations
     Kristina Bross (Chair)—Purdue University
          “All his skore of dainties”: An “American” Dinner Party, 1625
     Alisha Cromwell—University of Georgia
          To Market, To Market: Enslaved Women and African Trading Practices in the Antebellum South
     Katie White—University of Maryland
          Memory, Food, Travel, and Taste: Exploring the Sensory in Gullah Foodways
10:15-10:30 am — Ongoing Coffee
10:30-11:45 am —
 
 
 
 
 
 
 
 
PANEL SESSION #2—PLENARY PANEL—EUC-MAPLE ROOM

Studying, Marketing and Cooking Lowcountry Food
     Frederick Douglass Opie—Harvard University, Babson College, MA
          Atlantic World Foodways through the Lens of Zora Neale Hurston
     Marcie Cohen Ferris—University of North Carolina at Chapel Hill
          Edible Charleston: Selling the Lowcountry Brand in the Early Twentieth-Century South
     Elizabeth Johnson-Kossick—Culinary Institute of America, San Antonio
          Latin American Influences on Lowcountry Cooking
12:00-1:45 pm —
 
PLENARY LOWCOUNTRY BOX LUNCH
EUC MAPLE ROOM, AUDITORIUM LOBBY
2:00-3:00 pm —
 
 
 
KEYNOTE ADDRESS—CAROLINA LOWCOUNTRY
DAVID SHIELDS—Professor of English, University of South Carolina
DREAMING THE WORLD ORCHARD: SOUTHERN POMOLOGY AND THE PURSUIT OF EXOTIC FRUIT
EUC MAPLE ROOM
3:00-3:30 pm —
 
 
 
PLENARY PANEL
DAVID SHIELDS AND CHEF SEAN BROCK
TASTE THE LOWCOUNTRY
EUC MAPLE ROOM
3:30-4:15 pm — Buses from UNCG Elliott University Center to Proximity Hotel and O.Henry Hotel
6:00-8:00 pm —
 
 
PROXIMITY HOTEL’S PRINTWORKS BISTRO—Event Room
FAMILY STYLE CAROLINA LOWCOUNTRY TASTING DINNER
CHEF SEAN BROCK and JESSICA HARRIS with CHEF JAY PIERCE
8:15-8:30 pm — Quaintance-Weaver Shuttle to O.Henry Hotel


Saturday Schedule - ITALIAN DAY

7:30-8:30 am — Buses from Proximity, O.Henry to Elliott University Center
8:30-9:00 am — Coffee and Pastries—EUC Auditorium Lobby
9:00-10:15 am —
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PANEL SESSION # 3—UNCG EUC (Rooms TBA)

Reel Meals: Food and Film
     Anthony Fragola (Chair)—University of North Carolina at Greensboro
          Mafia and Meatballs in Dinner Rush: “When Eating Becomes a Broadway Show and
          a Double Homicide Triples Your Business”
     David Cook—University of North Carolina at Greensboro
          BLOWOUT! Overconsumption in Marco Ferreri's La Grande Bouffe (1973) and Monty Python’s
          The Meaning of Life (1983)
     Will Dodson—University of North Carolina at Greensboro
          Cannibals and Communion: Horror Anthropology in the Italian Cannibal Film

Feasts (and Famines) of Imagination: Food in Literature and Cultural Expression
     James Evans (Chair)—University of North Carolina at Greensboro
          Feasting on (and in) Tom Jones
     Alison Glassie—St. George’s School, Newport, RI
          Mother-fish: Overfishing, the Gendering of Atlantic Cod, and Donna Morrissey's Sylvanus Now
     Francisco Javier Lopez-Martin—Denison University, OH
          The Importance of Food in the Spanish Humanist Tradition: Juan Luis Vives and Cipriano de
          la Huerga

Featured Ingredients: Specific Foodstuffs in History
     Monica Vallin (Chair)—Georgetown University
          Azúcar y canela hacen a la vida buena: An Exploration of Soft Cinnamon's Entry into the
          Mexican Culinary Repertoire
     James Findley—University of North Carolina at Greensboro
          Gumbo and Syphilis: Sassafras in the Atlantic World
     Kathleen Fowler—University of North Carolina at Greensboro
          Journey to Enlichenment: Lichens in the Atlantic World Food Chain
10:15-10:30 am — Ongoing Coffee
10:30-12:00 pm —
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PANEL SESSION #4—EUC (4-PERSON PANELS—Rooms TBA)

From Gumbo Ya-Ya to Calas: Women’s Labor and Creolized Food Spaces in the Atlantic World
     Ashley Rose Young (Chair)—Duke University
          "Calas, bels calas tout chauds!": Race, Gender, and Street Food Culture in Nineteenth Century
          New Orleans
     Elizabeth Hopwood—Northeastern University, Boston
          “Preserved for Better Things”: Caribbean Salt Roots and Commodity Communities in The History
          of Mary Prince

     Berlisha Morton—Louisiana State University
          A Room of Their Own: Women of Color and the Louisiana Creole Kitchen

Combi(Nation) Plates: Blended Foodways and Hybrid Identities in the Atlantic World
     Anthony Buccini—University of Chicago
          Un vrai jambalaia “A True Mess”: The Complex Etymologies of Jambalaia and Hoppin' John in their
          Transatlantic Historical Context
     Andrew Huse—University of South Florida, Tampa
          Early Fusion Food in Tampa, Florida: Italian and Spanish Foodways in an Immigrant Enclave,
          1885-1955
     Anthony Mansueto—University of the District of Columbia
          Cooking as Sacred Alchemy: Mexico and the Mediterranean
     Thomas Parker—Vassar College
          Eighteenth-Century France’s Culinary Transformation of Colonial Terroirs

Feel of the Real: Feeding Your Hunger for Authenticity through Hogs and Clay Animation
     Anthony Fragola (Chair and Respondent) —The University of North Carolina at Greensboro
     Michael Frierson—The University of North Carolina at Greensboro
          Kneading Clay/Needing Touch: Feeding Your Hunger for Touch in Clay Animation
     Anne-Marie Gloster—Appalachian State University, NC
          Whole Hog and Pig Centric: The Industrialization of the Pig and Its Nutritional Value
     Jay Pierce—Executive Chef, Lucky 32 Southern Kitchen, Greensboro and Cary, NC
          Cooking The Industrial Pig versus Heritage Breeds: The Joys and Challenges of a Southern Chef
12:15-1:45 pm —
 
PLENARY ITALIAN BUFFET LUNCH
EUC MAPLE ROOM, AUDITORIUM LOBBY
2:00-3:00 pm —
 
 
 
KEYNOTE ADDRESS—ITALIAN FOODWAYS
JOHN DICKIE—Professor of Italian Studies, University College, London
ORGANIZED CRIME AND ITALIAN FOOD: AN HISTORICAL PERSPECTIVE
EUC MAPLE ROOM
3:00-3:30 pm —
 
 
 
PLENARY PANEL
JOHN DICKIE and CHEF GABRIELE GRIGOLON
MANGIAMO! LA BELLA TAVOLA ITALIANA
EUC MAPLE ROOM
3:30-5:30 pm —
 
 
FILM SCREENING: DINNER RUSH (2000)—Starring Danny Aiello
After-Film Discussion Led by Anthony Fragola, UNCG Professor of Media Studies
EUC MAPLE ROOM
         5:30 pm — Buses from UNCG Elliott University Center to O.Henry Hotel
6:00-8:00 pm —
 
 
O.HENRY HOTEL’S GREEN VALLEY GRILLE—Caldwell Room
FAMILY STYLE ITALIAN TASTING DINNER
CHEF GABRIELE GRIGOLON with CHEF LEIGH HESLING
8:15-8:30 pm — Quaintance-Weaver Shuttle to Proximity Hotel

Sunday Schedule - SPANISH/LATIN AMERICAN DAY

9:15-9:45 am — Coffee and pastries—PROXIMITY HOTEL LOBBY
9:45-11:15 am —
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PANEL SESSION # 5—PROXIMITY HOTEL (Rooms TBA)

Corn As Foodway
     Deborah Adelman (Chair)—College of DuPage, IL
          Corn As Foodway (I)
     Shamili Ajgaonkar Sandiford—College of DuPage, IL
          Corn As Foodway (II)

The Social Implications of Food in Mexican and Chicano Literature
     Timothy Buckner (Chair)—Fayetteville State University, NC
          Digestion or Indigestion? Use of Food in Fuentes' La muerte de Artemio Cruz
     Silvia Peart—United States Naval Academy
          Domestic Negotiations and Self-Creation in Sandra Cisneros
     René Ibarra—Campbell University, NC
          Food, Music and Memory in La familia vino del norte by Silvia Molina
     Hilda Salazar—Campbell University, NC
          Food as a Tool of Reality in Señorita México by Enrique Serna
11:15-11:30 am — Ongoing Coffee
11:45-1:15 pm —
 
 
PROXIMITY HOTEL’S PRINTWORKS BISTRO—Event Room
LATIN LUNCH
CHEF TIMOTHY BOCHOLIS with CHEF LEIGH HESLING
1:15-2:15 pm —
 
 
 
KEYNOTE ADDRESS—SPANISH/LATIN AMERICAN FOODWAYS
MARICEL PRESILLA—President, Gran Cacao; Food Columnist, Miami Herald
GRAN COCINA LATINA: FOODS OF MEMORY, RITUAL, AND IDENTITY
PROXIMITY HOTEL—REVOLUTION ROOM
2:15-3:30 pm —
 
 
 
CONCLUDING PLENARY PANEL
KEYNOTE SPEAKERS AND FEATURED CHEFS
INTO SOMETHING RICH AND STRANGE: MEETING AND EATING AROUND THE TRANSATLANTIC TABLE
PROXIMITY HOTEL—REVOLUTION ROOM


CONTACT: awrn@uncg.edu