" . . .once you have the food of a different culture, you can start asking questions in a way that might have been uncomfortable in another setting, and how, say, eating Ethiopian at the Pizitz food hall, um, allows you to start to think about, you know, the agriculture of that region, the history of that region, um, why are there Ethiopians in Birmingham, that sort of thing. Um, and you can start to connect to larger issues while also enjoying a meal."
Introduction: Tracing Class in the South through Bread
The Objectives of Dr. Mauldin’s Food and History Class
Elizabeth Poulos: Greek Cooking and Community
Scott Peacock: Southern Cooking and Memory
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