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Regional American Cookery - 2013 Roger Smith Cookbook Conference

Regional American Cookery - 2013 Roger Smith Cookbook Conference

Regional American Cookery
In the age of industrial food production and national food distribution is there such a thing as “regional American food?” The media are full of stories about it, whole issues of magazines are devoted to it, and cooking personalities are made by the concept of regional foods. Certainly food is used as a way to identify and authenticate a region and its people. But, aside from a few characteristic dishes, are there really regional American cuisines in today’s world? If so is there a market for written (and other media)? What kinds of writing should we consider, such as studies of food and foodways within regions, cities, and more local areas? What’s out there, anyway?
Chair: Bruce Kraig, Roosevelt University, Chicago
Panelists:
Lucy Long
Kate Marshall, Editor for Food, Agriculture, and the Environment
Sandy Oliver

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