1. No category

HOT
SALTY/SMOKY
SOUR/BITTER
SAVORY
SWEET
SHARP
The State of The Plate: Food and the Local-Global Nexus brings together
students, faculty, independent scholars, entrepreneurs, local organizations
and community members to share current research, initiatives and insights
that explore the history, aesthetics and contemporary politics of food from
our local worlds in North Carolina to the global U.S. South.
Throughout this interdisciplinary gathering, we consider implications and
connections between the changing food worlds of the U.S. South and the
inter-connected global environment we share.
JOIN THE CONVERSATION #StateOfPlate
The State of the Plate is chaired by Marcie Cohen Ferris (American Studies) and is part
of the Global American South project. The conference is presented by the University of
North Carolina at Chapel Hill’s Center for Global Initiatives, Center for the Study of the
American South, Department of American Studies and the Global Research Institute.
Additional support provided by American Food Roots and the UNC Center for Health
Promotion and Disease Prevention.
Food and beverage is provided by the Carolina Brewery, The Crunkelton, Fuller’s Old Fashioned
BBQ, Mediterranean Deli, NC Catch, Piedmont Wine Imports, The Root Cellar and Whole Foods.
UNC.EDU/PLATE
Food and the Local/Global Nexus
MARCH 27 – 28, 2015
FedEx Global Education Center
The University of North Carolina at Chapel Hill
WHAT’S IN THE SKILLET
All sessions take place in the Nelson Mandela Auditorium, unless indicated
FRIDAY, MARCH 27, 2015
SATURDAY, MARCH 28, 2015
1:00 – 2:00 p.m.
9:00 – 10:30 a.m.
1:30 – 3:00 p.m.
REGISTRATION
SOUR/BIT TER
Kenneth Janken, Moderator
James and Florence Peacock Atrium
Elizabeth Engelhardt, Moderator
John Shelton Reed Distinguished Professor of Southern Studies, UNC-CH
2:00 – 2:15 p.m
Back to Grits and Gravy, Milk and Mush
Jennifer Jensen Wallach, Associate Professor of History, University of North Texas
WELCOME
Deep in Our DNA: Moonshine in North Carolina
Marcie Cohen Ferris
Program Chair, State of the Plate and Associate Professor of American Studies, UNC-CH
GREETINGS
INVOCATION
Senior Associate Dean, Fine Arts and Humanities,
College of Arts and Sciences, UNC-CH
Poetry Curator, State of the Plate and Professor
of English and Comparative Literature, UNC-CH
Terry Rhodes
Michael McFee
2:15 – 3:30 p.m.
HOT
Sharon Holland, Moderator
Associate Chair and Professor of American Studies, UNC-CH
Daniel S. Pierce, Chair and Professor of History, UNC-Asheville
Gary Crunkleton, Proprietor, The Crunkleton, Chapel Hill, N.C.
Un Buen Carnicero
Victoria Bouloubasis, Master’s Student of American Studies/Folklore, UNC-CH
Lumbee Indians and the Collard Sandwich
Sara Wood, Oral Historian, Southern Foodways Alliance
Jefferson Curie II, Folklorist and Collaborator, Work and Cook and Eat:
Lumbee Indians of North Carolina Oral History Project
10:30 – 10:45 a.m.
REFRESHMENTS
James and Florence Peacock Atrium
Hearts Strangely Warm: Religious Allegories of Industrial Food
Chad Seales, Assistant Professor of Religious Studies, University of Texas
Mississippi Corn Belt or Brazil’s Cerrado: How Global Warming
is Impacting the Menu for North Carolina’s Pigs
Rachel A. Willis, Associate Professor of American Studies and
Faculty Fellow, Global Research Institute, UNC-CH
Home in a New Place: Making Laos in Morganton, North Carolina
Katy Clune, Master’s Student of American Studies/Folklore, UNC-CH
3:30 – 3:45 p.m.
REFRESHMENTS
James and Florence Peacock Atrium
10:45 – 12:15 p.m.
SWEET
Peter Coclanis, Moderator
Director, Global Research Institute and Albert R. Newsome Distinguished Professor of History, UNC-CH
Growing Up with a Chinese Jamaican Plate and Palate: A Tribute
to my Uncle Frank and my Place in the Global South
Jennifer Ho, Associate Professor of English, UNC-CH
Sweet Treats, Bitter Dust: Mexican Women and Pecans in San Antonio in the Early 20th Century
Monica Perales, Associate Professor of History, University of Houston
As I Lay Dying, Bananas and Transhemispheric Plantation Modernity
David A. Davis, Associate Professor of English, Mercer University
3:45 – 5:15 p.m.
SALTY/SMOKY
Malinda Maynor Lowery, Moderator
Associate Professor of History and Director, Southern Oral History Program, UNC-CH
Getting to the Root: A Portrait of Migrant Farm Labor in North Carolina
Mary Johnson Rockers, Farmworker Health Operations Specialist,
North Carolina Farmworker Health Program
Caroline Phillips, Master’s Student of Social Work, UNC-CH and Farmworker Advocacy Network
Blueberry Diplomacy
Good Fried Chicken and Cornbread: Culinary Contradictions in
Appalachian Travels: The Diary of Olive Dame Campbell
Erica Abrams Locklear, Associate Professor of Literature & Language, UNC-Asheville
Gathering around the Sofkee Pot: Seminole Foodways and Identity in Florida
Mikaela M. Adams, Assistant Professor of History, University of Mississippi
Healthy Hushpuppies: A Southern Food Encounter in Lenoir County, North Carolina
Alice Ammerman, Director, Center for Health Promotion and Disease
Prevention and Professor of Nutrition, UNC-CH
From Colewort to the New Kale: Collards and Global Connections in the South
Jamie Ross, Producer and Writer, Red Dirt Productions
Ed Davis, Professor of Geography, Emory and Henry College
Leni Sorensen, Independent Scholar
3:00-3:15 p.m.
REFRESHMENTS
James and Florence Peacock Atrium
3:15 – 4:45 p.m.
SHARP
Marcie Cohen Ferris, Moderator
Program Chair, State of the Plate and Associate Professor of American Studies, UNC-CH
Crook's Corner: The Demography of a North Carolina Future
Randall Kenan, Professor of Creative Writing, UNC-CH
Traditions of Necessity in the Global South
Jay Murrie, Piedmont Wine Imports, Durham, N.C.
The Nitty Gritty of Shrimp and Grits: Race and Class in Coastal South Carolina
Elijah Heyward, III, Doctoral Student of American Studies, UNC-CH
A Feast of Poems
Tara Powell, Associate Professor of English, University of South Carolina
12:15 – 1:30 p.m.
4:45 – 5:15 p.m.
LUNCH
COLLARD SANDWICH RECEPTION
James and Florence Peacock Atrium
James and Florence Peacock Atrium
5:15 – 7:15 p.m.
N.C. Catch Real Local Seafood
Fast Food Region
Director, Center for the Study of the American South and Professor of
African, African American, and Diaspora Studies, UNC-CH
Rob Bowers, Whitted Bowers Farm, Cedar Grove, N.C.
Margaret Gifford, Founder, Watervine Impact, New York City and Chatham Co., N.C.
Karen Willis Amspacher, Director, Core Sound Waterfowl Museum & Heritage Center
Morty Gaskill, Fisherman, Ocracoke, N.C.
Fitzhugh Brundage, Chair and William B. Umstead Distinguished Professor of History, UNC-CH
Peter Coclanis, Director, Global Research Institute and Albert Ray
Newsome Distinguished Professor of History, UNC-CH
SAVORY
JOIN US ON FRIDAY AT 6 P.M.
Southern Cultures Food Issue Release Party
Southern Season, University Mall, Chapel Hill, N.C.
(ticketed separately, see southerncultures.org for information)
DINNER ON THE TOWN
For nearby recommendations, visit: go.unc.edu/n8SRi
Evening program continues,
please see insert.
FEATURING
Vivian Howard & Ben Knight
STARS OF THE PBS DOCUMENTARY
Food and the Local/Global Nexus
ALFRED DUPONT CHANDLER, JR. LECTURE
The Transformative Power of Food & Region:
One Ingredient at a Time
Saturday, March 28, 7:30 p.m.
FedEx Global Education Center
The University of North Carolina at Chapel Hill
7:30 – 8:45 p.m.
Alfred Dupont Chandler, Jr. Lecture
THE TRANSFORMATIVE POWER OF FOOD & REGION:
ONE INGREDIENT AT A TIME
Chef Vivian Howard & Ben Knight
Owners, Chef & the Farmer restaurant in Kinston, N.C. and stars of the
Peabody-winning, PBS cooking show and documentary, A Chef’s Life
Cynthia Hill
Producer/Director of A Chef’s Life
Malinda Maynor Lowery
Co-Producer of A Chef’s Life; Associate Professor of History
and Director, Southern Oral History Program, UNC-CH
8:45 – 9:30 p.m.
Dessert Reception
WINE AND SHINE:
A CAPSTONE CELEBRATION OF FLAVOR
James and Florence Peacock Atrium
The Alfred Dupont Chandler, Jr. Lectureship in Southern Business History was
established in 1998 at the Center for the Study of the American South to encourage the
study of Southern business and economic history. The lectureship brings distinguished
and innovative scholars to UNC-Chapel Hill annually to participate in seminars, to
consult with faculty and students and to present a public lecture on a topic related to
the South’s business or economic history.
A FOCUS ON FOOD
As a research university, Carolina must tackle tough, crosscutting global
challenges. UNC-Chapel Hill has led this charge by establishing universitywide research themes. Recognizing UNC’s research strengths in areas
relating to food and the widespread interest in these issues from students,
faculty, staff and the community, UNC has announced food as its panuniversity research focus for two years beginning in 2015. Food presents
itself as a natural choice due to: 1) the central importance of food issues and
cultures in today’s world, 2) the impressive food-related research of faculty
members and students across campus, 3) the range and diversity of courses
taught at UNC on food-related subjects, 4) the large number of students
and campus organizations interested in food issues, 5) community interest
and support for sustainable agriculture and 6) the robust food culture in the
Triangle area. The Global Research Institute will also focus on “Feeding a
Hungry World: Food Security in the 21st Century” through 2017.