For the next two years, the Carolina community will come together around a common table with food as the University’s new academic theme — exploring a plateful of topics, including food cultures and security, nutrition, world hunger, sustainable development and the impact of climate change.
We asked American studies professor Marcie Ferris about everything from using food as a lens to examine history to stereotypes about Southern food to her own go-to comfort meal.
Katy Clune (M.A. American studies/folklore) documented an example of global foodways in the rural American South through her project on Lao cuisine in Morganton, N.C.
Graduate student Victoria Bouloubasis and her partners at Vittles Films have captured the bilingual cacophony of Cliff’s Meat Market in a 15-minute documentary produced for the Southern Foodways Alliance.
English professor Michael McFee shares the poem “Gravy” from his book “That Was Oasis,” with an illustration by colleague Daniel Wallace.
UNC students research the market for pecan milk, safety in N.C. food pantries, fast food chains in Asia and the availability of fair, local and organic food on campus.
Our region produces and consumes the most pimento cheese in the world. But the spread isn’t Southern by birth — it is likely a product of Spain, where the red pimiento pepper has its roots.
The Lumbee-centric collard sandwich is on a roll, having been featured in magazines from Our State to Garden & Gun. We recently chatted with folklorist Jefferson Currie II about this culinary creation.
Elizabeth Engelhardt started writing about food by beginning with leftovers. Not the remains of a meal; the remains of her research.
Large chain supermarkets may seem the antithesis of the local food movement, but UNC researchers have found that supermarkets can play a key role in building strong, sustainable local food systems.
