Southern food evolution to be discussed in lecture
The way Southern food has changed through the decades will be discussed in the next “Food For Thought” speaker series from 3 to 4:30 p.m. Thursday in room 109 of Cemo Hall.
Rebecca Sharpless, an associate professor of history from Texas Christian University, will explain the evolution in her lecture, “Southern Fusion: African American Women and an Evolving Regional Cuisine,” which is sponsored by El Paso Corporation Lecture Series and the UH Center for Public History.
“Southern cooking has long been an evolving fusion of Native, African, and European foodways. After the Civil War, expanding markets provided even greater choices of foodstuffs to southerners,” said a UH press release.
“New types of food changed the ways that African American cooks prepared meals for their employers and their families. Some cooks resisted change and others embraced it, but it affected almost all of them and the families that they fed at home and at work.”
The talk is free and open to the public. Parking is available in the Welcome Center Parking Garage located on Calhoun Drive near Entrance 1.