ORCA General Poster Session (Virtual)
Academic Level at Time of Presentation
Sophomore
Major
Nursing
List all Project Mentors & Advisor(s)
Dr. Alexandra Hendley
Presentation Format
Poster Presentation
Abstract/Description
This research explores the writings of African American chefs Edna Lewis and Todd Richards along with Nutritional activists Fabiola Demps Gaines and Roniece Weaver, who have used their published soul food cookbooks to challenge racial stereotypes while redefining America’s perceptions of the southern cuisine known as soul food. Existing scholarship has found that southern cuisine is branching out into more than just a regional food and has shifted into a social movement. This project offers a progressive view on how this social movement of southern cuisine is aiming to reshape the public’s understandings of what constitutes Soul food. Through in-depth content analysis, this research identifies the authors’ use of cookbooks as opportunities to make political statements and highlight racial inequalities that have otherwise not been recognized. Within these cookbooks, a variety of recipes with different focuses of professionalism, diet, and creativity challenge stereotypical expectations regarding what soul food is as a cuisine—which holds potential to shift expectations of who these soul cuisine cooks are. Past research has identified a stereotype known as the “Jemima Code”, that presents African American women as naturally skilled cooks who rely on instinct rather than formal education. This project identifies ways in which such stereotypes are challenged, helping to shine a light on progressive racial efforts from cookbooks and their authors.
Spring Scholars Week 2020 Event
General Scholars Week Posters (Non-Juried)
Included in
Highlighting Recipes for Recognition and Social Reform in Soul Food Cookbooks.
This research explores the writings of African American chefs Edna Lewis and Todd Richards along with Nutritional activists Fabiola Demps Gaines and Roniece Weaver, who have used their published soul food cookbooks to challenge racial stereotypes while redefining America’s perceptions of the southern cuisine known as soul food. Existing scholarship has found that southern cuisine is branching out into more than just a regional food and has shifted into a social movement. This project offers a progressive view on how this social movement of southern cuisine is aiming to reshape the public’s understandings of what constitutes Soul food. Through in-depth content analysis, this research identifies the authors’ use of cookbooks as opportunities to make political statements and highlight racial inequalities that have otherwise not been recognized. Within these cookbooks, a variety of recipes with different focuses of professionalism, diet, and creativity challenge stereotypical expectations regarding what soul food is as a cuisine—which holds potential to shift expectations of who these soul cuisine cooks are. Past research has identified a stereotype known as the “Jemima Code”, that presents African American women as naturally skilled cooks who rely on instinct rather than formal education. This project identifies ways in which such stereotypes are challenged, helping to shine a light on progressive racial efforts from cookbooks and their authors.