Category: Culture

Inaugural Carolina Food Summit to Give Answers and Answer Questions

Over 40 Area Chefs, Non-Profit Leaders, and Scholars to Gather


The inaugural Carolina Food Summit will kick off the 2016 TerraVita Food Festival on September 28 and 29. Over forty chefs, writers, non-profit leaders, restauranteurs, and scholars will gather to share perspectives on and tackle challenges within North Carolina’s growing food scene — from field, to school cafeteria, to the area’s most lauded restaurants. The Carolina Food Summit is a partnership between, the Jamie Kirk Hahn Foundation, TerraVita, and the UNC-Chapel Hill Food For All 2015-2017 university-wide research theme.

This gathering of change makers for North Carolina’s foodways is designed to break the traditional conference model. Jeff Polish (The Monti) is emcee for “The Story of Place,” the Wednesday afternoon storytelling session that sets a compelling, conversational tone for the Carolina Food Summit and features area chefs Bill Smith (Crook’s Corner), Angela Salamanca (Centro),Vansana Nolintha (Bida Manda), and others. Southern Cultures, the award-winning journal published by UNC Press and the Center for the Study of the American South is the Summit’s campus host for this event.

Marcie Cohen Ferris (Co-Chair, UNC Food for All and Professor, American Studies, UNC-Chapel Hill) has crowdsourced input from across the South for her “State of North Carolina Food” address. Read more >>

American Studies students explore food identity with new blog

Kristen Lee snipped fresh kale from the Davis Library edible garden to jazz up her macaroni and cheese.

Kristen Lee snipped fresh kale from the Davis Library edible garden to jazz up her macaroni and cheese.

“Food is communicative.”
“Food breeds memories.”
“You had me at brunch!”

We’re thinking a lot about what makes food so important in AMST 375: Food in America. The course explores the foodways of the United States by intricately studying history through its accompanying food voices.

Susanna Jenkins features campfire sweet potatoes in her food diary for AMST 375: Food in America.

Susanna Jenkins features campfire sweet potatoes in her food diary for AMST 375: Food in America.

To critically study the past while placing their own identities into the contemporary conversation around foodways, Professor Marcie Cohen Ferris asked students to delve deeper with a food diary assignment. Through an essay, a week of food documentation and photos, students share why food plays a role in their lives. Dig into their stories on our blog:

Sara Tane reminds us of the classic BLT at Merritts Grill.

Sara Tane reminds us of the classic BLT at Merritts Grill.

Spotlight: Food for All and ECON 125 (Fall 2015)

UNC highlighted the fall 2015 partnership between Food for All and ECON 125 in a September 8 homepage story titled “Serving up Food for All.”

“As far as steering committee co-chairs Marcie Cohen Ferris and Alice Ammerman are concerned,Carolina’s food theme is organic to
the campus.

“We don’t see this as something we are doing to the campus,” Ammerman said. “It’s the campus rising up together and getting inspired by the theme, each other, crossing disciplines and working side-by-side with the community.”

Announced in the spring as the University’s academic theme for 2015–17 by Chancellor Carol L. Folt, “Food for All: Local and Global Perspectives” takes off this fall with several activities and events on a broad spectrum of food topics.” Read More >>


Carolina Cooks, Carolina Eats on UNC Spotlight

The students chat a bit as they take their seats and prepare to learn, just as usual. But instead of pencils and notebooks, they grab forks and plates.

American Studies 375 – better known as “Carolina Cooks, Carolina Eats” at UNC-Chapel Hill – isn’t your normal class. Here, ‘course’ also means appetizers, entrees and dessert.

“Food is a really critical area of study today,” said Marcie Cohen Ferris, professor of American Studies and one of the course’s instructors. “It’s been growing in its importance for years. We have to pay attention to how we’re feeding ourselves.” Read more.

UNC-Chapel Hill explores “Food for All” with 2015-2017 campus theme

The University of North Carolina at Chapel Hill will come together at a common table when it examines food and food studies as its 2015-2017 university-wide academic theme. “Food for All: Local and Global Perspectives,” which builds on Carolina’s 2012-2015 “Water in Our World” focus on global water issues, will challenge all areas of the University to examine wide-ranging topics from food cultures and nutrition, to food security, world hunger, agricultural economics, resource management, sustainable development, climate change and international trade.

Chancellor Carol L. Folt will give a preview of the theme at a special session of The William and Ida Friday Center for Continuing Education’s “What’s the Big Idea” lecture series on April 30.

“‘Food for All’ is the perfect successor to the ‘Water in Our World’ theme,” said Folt. “With alliances like UNC’s College of Arts and Sciences, the Global Research Institute and the UNC Nutrition Research Institute, Carolina can leverage its world-class resources to guide our focus on food over the next two years. Through this initiative, we can bring our community together to address this global issue that plays a critical role across many facets of our society — culture, health and the economy.” Read more.


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