GFC1504 06 Nettles-Barcelon 34..49
RESEARCH ESSAY | Kimberly D. Nettles-Barcelón, University of California, Davis | Gillian Clark, Chef and Author, Mobile, Alabama | Courtney Thorsson, University of Oregon | Jessica Kenyatta Walker, Kenyon College | Psyche Williams-Forson, University of Maryland, College Park Black Women’s Food Work as Critical Space Abstract: Black American women have long sustained a complex explorations, and examples of the spaces where Black American relationship to food—its production, consumption, and distribution women have asserted their “food voices” in ways that challenge within families, communities, and the nation. Black women, often fundamentally the status quo (both progressive and conservative) represented in American culture as “natural” good cooks on the one and utilize the dominant discourses to create spaces of dissent hand and beset by obesity on the other, straddle an uncomfortable and strategic acquiescence to the logics of capital ever-present in divide that is at the heart of contemporary debate about the nature our food systems. of our food system. Yet, Black women as authorities in the kitchen and elsewhere in matters of food—culturally, politically, and socially—are largely absent, made invisible by the continued salience Keywords: Black women and food, cookbooks, African American, of intersecting vectors of disempowerment: race/gender/class/sexuality. foodways, Black women chefs, food and power, food shaming, food In this dialogue, we bring together a variety of agents, approaches, voice 1 BLACK AMERICAN women have long sustained a complex Writing of the complex subjectivity of Black women with regard relationship to food—its production, consumption, and distribu- to discourse, Mae G. Henderson (2014: 62–63) states: tion within families (both their own and others), communities, and the nation.
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