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Discussion thread: Black American Magirology is up! (Patreon)

Published:
2023-06-01 05:10:20
Imported:
2026-06

Content

What a treat to talk food and culture with culinary historian and scholar of African American life, Dr. Psyche Williams-Forson! She is a culture critic, professor at University of Maryland College Park and has authored the books “Eating While Black: Food Shaming and Race in America” and “Building Houses out of Chicken Legs: Black Women, Food, and Power.”

We covered spices, tiers of cornbread, “soul food” in popular culture, Southern cooking, mac and cheese, gardening, systemic barriers, food shaming and so much more. 

Did you get a chance to listen? Discuss below! Also: anyone inspired to seek out or cook any dishes she talked about? So much ... food for thought.

Not apologizing for that pun,

Your E-Dadward, Alie

Files

Black American Magirology (FOOD, RACE & CULTURE) with Dr. Psyche Williams-Forson - alie ward

What's the difference between Southern cooking and "soul food?" Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one's). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at University of Maryl

Comments

Lizzy Martinez

This was such a great episode!!! I went in ready to learn and boy howdy did I. I am curious to try more/other types of cornbread here in San Diego county.

RJ Doidge

This is my new favorite episode - I found it to be interesting and good information for anyone who eats, regardless of culture. I am curious where in Jersey her father cooked grits though…I don’t think I’ve ever seen them on a menu here

gg

Very entertaining and enlightening show. How did a Chinese food brought to Italy by Marco Polo be adopted as Mac and cheese by the black population as there own. I thought it was a Kraft thing. Silly me. I have an aversion to yellow cheese and found Amazon has a massive amount of Annie's white cheese Mac and Cheese. So to find an add to, I googled and found Elise Jordan's, of MSNBC, mother added Ro*tel to it. I guess she's from Texas. (I was surprised to find it at my local store.) I had a week in Dullgren (Dulhgren) VA. Drove from BWI and stopped at a KFC which had collard greens and black eyed peas on the menu. Not in Kansas any more. I had a 3 month stay in DC and my true love and I tried grits from the chain restaurants. We loved Cracker Barrel grits best. My friend on 9/11 was asked by a fellow secretary, wasn't that our offices? Yup. Again didn't know fried chicken and watermelon was a black thing because who doesn't love them. Watermelon has cleansing properties that makes it ideal for intestinal flushing. I used to juice them but now I blend it. Fun food fact: which is older, chicken fajitas or pasta primavera? It's by a year and from the seventies.

The Other Maya

Touched my heart with this one, Dad-Ward. I grew up very poor, but my Dad made dinner every night, and he's from Texas. So, Texas food means a lot to me. Spices mean a lot to me. Working with what you've got means a lot to me. And not only as a poor kid but as a fat human, the specific discussion of food and health associations with morality really struck a chord. Food access and small farms are huge passion points for me (it is my work outside of work) and the brief but impassioned tangent that hit on transportation and embodied energy in the food system actually got a full on out loud "Fuck yeah, sis, tell em!" Out of me. Dr Psyche is amazing and this episode came at a great time. #booktourinmylivingroom Thank you ❤️

Gene Phillips

I am White, but I grew up in a fairly poor family in the deep southwest corner of Georgia. Almost everything we ate--collard greens and other vegetables cooked with some sort of "seasoning meat," corn bread, field peas, pork chops, fried chicken, and so on--would seem to be the same as soul food, except that, as Dr. Williams-Forson noted, our version was bland as could be.

Eric Chant

Im British. I appreciate that when you asked about white people seasoning food she pushed back saying that everyone should just be left to eat their food as they wish. There's a huge amount of mockery online, especially twitter and reddit, from Americans about how bad British food is. A lot of it is wet, it's true, because the industrial revolution hit hard here so you had to have food that could be left cooking all day and be ok to eat after 12 hours working, or food you could take in your pocket. While we have a stereotype of beans on toast etc, we do also have a very mixed and vibrant food culture due to the huge amounts of migration in and out of the country over centuries. The drama over Chinese takeaway annoyed me so much as it was a beautiful opportunity to see how food cultures mix, use available ingredients, adapt to needs instead of people being disgusted by things that are different. This episode helped me feel better, knowing that there are folks out there who don't knee jerk react to variations of food and are excited and open to different experiences. I also immediately bought one of her books. Thank you!

Tyra pereira

As an Australian I really enjoyed this episode! More than I thought I would! Thank you Alie for speaking with the Dr.! I learned so much!

Isabel Vaz

the most interesting part for me was about how we criticise individuals for their choices rather than the system as a whole. i didn't expect to hear that discussion in an episode about food but it was very thought provoking.

Julia Hutton

I really liked her pushback on defining the origins of foods, like who owns these spices or who invented that dish. Food (and culture and language and music...) are not stagnant, they are always changing and transforming! So while it's valid to say that a food was established by a group, that doesn't tell the whole story of a food or cuisine!

Keith Miller

So… A Sambo’s Restaurant (stand alone) in Lincoln City, Oregon, United States shut down earlier this year… in 2023. Just… yeah. No bueno.