ORCA General Poster Session (Virtual)

Presenter Information

Jake HicksFollow

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)

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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.