Re-thinking “Soul Food”: An online Panel Discussion

 
Many foods, foodways and cuisines are romanticized in imaginings of community, ethnicity, national identity, family life or “the soul”. Although food does have the capacity to “feed” cultural, sensory and emotional desires, speakers will reflect on – among other things – the following:

     

      • How can we explore positive sensory and cultural meanings linked to food and eating without essentialising?
      • Ways in which food items, cooking, foodways and/or cuisines function rhetorically and metonymically in relation to place, history and identity-construction
      • Food and identity-making within local, national and global neo-liberal cultural flows

    Speakers

    Angelo Flick

    Writer and Researcher, Auwal Socio-Economic Research Institute (ASRI), Johannesburg

    Divine Fuh

    Academic/Director, Institute for Humanities in Africa (HUMA), University of Cape Town

    Oluwaseun Williams

    Academic, Geneva Graduate Institute

    Pralini Naidoo

    Writer and academic, University of the Western Cape

    Facilitator

    Desiree Lewis

    PI Critical Food Studies Programme, University of the Western Cape

     
      • 25 July 2022
      • 14:00 PM – 17:00 PM (South Africa Standard Time)
      • Zoom: https://uwc.zoom.us/j/98371973996
      • Meeting ID: 983 7197 3996