A Quote by Marcie Cohen Ferris
In studying food, you embrace everything. Food exposes the long, complex history of the South - slavery, Jim Crow segregation, class struggle, extreme hunger, sexism, and disenfranchisement. These issues are revealed through food encounters, and they contrast this with the pleasure and the inventiveness of Southern cuisine. Food is always at the heart of daily life in the South.
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The core cuisine of Southern food is established in the plantation South, within the world of slavery. To understand the plantation table, we must understand the relationship of enslaved people to Africa, to historical trauma, and their central role in food production. Their voice is the most poignant, expressive voice in Southern cuisine.
Often when we talk about food and food policy, it is thinking about hunger and food access through food pantries and food banks, all of which are extremely important.
The South is about the abundance, beauty, and richness of Southern culture, but also its dark underside. The history of Southern food reflects the history of slavery, of poverty, of the negotiation of power.
Food is a great literary theme. Food in eternity, food and sex, food and lust. Food is a part of the whole of life. Food is not separate.
My German heritage, it's through food. Growing up in Switzerland, the thing that I remember the most is the food. And so the way that I experience people and places is through that - through its food and cuisine.
From food trucks to hot dog stands to county fair favorites, 'street food' has enjoyed a rich and storied history in American cuisine. However, street food has been around for thousands of years. In fact, street food is believed to have originated as far back as Ancient Rome.
Without strenuous preplanning, road food is almost always bad food, sad food, chain food, clown food.
In America, you look at food as bad and guilty. In France, we love food and we enjoy food; food is pleasure.
Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.
I did everything to get food. I have stolen for food. I have jumped in huge garbage bins with maggots for food. I have befriended people in the neighborhood who I knew had mothers who cooked three meals a day for food, and I sacrificed a childhood for food and grew up in immense shame.
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In London, Washington, and Paris, people talk of bonuses or no bonuses. In parts of Africa, South Asia, and Latin America, the struggle is for food or no food.
If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.
When I'm asked to define "Southern food," I usually turn that question back to my audience and ask them what they think. I hear responses like fried chicken, catfish, barbecue, collard greens, and sweet potatoes. These are excellent examples, because they are historically grounded. You can trace each dish back to the people who brought these food traditions to the South. Today, these foods are central to the core culinary grammar of the American South.
I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.
