Category: Features
Features
Mapping a Culinary Mashup: Laos and a Local Community
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.
‘A Good Butcher’: Vittles Films Digs Deep into Food and Southern Culture
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.
Gravy
English professor Michael McFee shares the poem “Gravy” from his book “That Was Oasis,” with an illustration by colleague Daniel Wallace.
Quick bites on research and work by UNC students
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.
Passion for Pimento Cheese
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.
Crazy about Collards
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.
‘Food is a Story about Class, Race and Gender’
Elizabeth Engelhardt started writing about food by beginning with leftovers. Not the remains of a meal; the remains of her research.
Supermarkets and Locavores: Allies or Adversaries?
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.
Exploring Food and Politics in 1950s Vietnam
As a child, Christian Lentz accompanied his father, a small-town doctor in Rhode Island, on house calls in the countryside. Young Lentz began observing farms as sources of food.
Feeling Frank
Associate professor of English Jennifer Ho discusses her late Uncle Frank’s love for Jamaican food — the food of his youth — and about her own quest to find a good bowl of oxtail stew.
First, a Food Diary
“Agriculture and the Environment,” a course offered through the curriculum for the environment and ecology, is taught by environmental ecologist Amy Cooke (Ph.D. ’07).
Bye-bye, Bugs: Jeff Dangl is UNC’s plant disease-buster
Biologist Jeff Dangl, who conducts elegant research into how plant immune systems fight off pathogens, is helping plants increase and refine their defenses.
Behind-the-scenes: The food theme magazine cover shoot
A lot goes in to the making of our magazine covers, and this food photo shoot was no exception. The creative concept and photography was the brainchild of Steve Exum ’92 and his team.
Rice and Peas – Jennifer Ho’s childhood Jamaican dish and go-to party side dish
Enjoy this recipe courtesy of Jennifer Ho, an associate professor in the department of English and comparative literature.
Tracking the Earth’s Heartbeats
A team of researchers uses cutting-edge technology to better predict when and how one of South America’s most active volcanoes will erupt.