Presented by LODGE CAST IRON, VIRGINIA WINE BOARD, TONY CHACHERE’S, BROOK AND PAM SMITH
Sustenance
The second weekend of the Symposium centers on Sustenance, examining the power of food to resist, nourish, interrogate, and nurture. Novelist Silas House describes a childhood in Appalachia marked by buttermilk biscuits, kitchen dance parties, and casual bigotry. There is no monolithic Southern family, he tells us, and there’s always possibility for change. Author Chandra Ram questions the celebration of Indian and Southern food connections, and how ceremony can move beyond questions to inspire action. Learn from chef Oscar Diaz how calls for diversity can tokenize and fetishize food and those who cook it – and how hickory-smoked bulgogi and cast-iron-cooked BrunsMex stew will soon define Southern food.
Chandra Ram edits Plate, an award-winning food magazine for chefs, and has authored cookbooks including The Complete Indian Instant Pot Cookbook. After studying journalism, culinary arts, and wine, she spent years bouncing between writing, cooking, serving, and bartending jobs. Her writing has earned her nominations from the James Beard Foundation and the IACP, as well as an Association of Food Journalists award.
- Year2020
- LanguageEnglish
- CountryUnited States
Presented by LODGE CAST IRON, VIRGINIA WINE BOARD, TONY CHACHERE’S, BROOK AND PAM SMITH
Sustenance
The second weekend of the Symposium centers on Sustenance, examining the power of food to resist, nourish, interrogate, and nurture. Novelist Silas House describes a childhood in Appalachia marked by buttermilk biscuits, kitchen dance parties, and casual bigotry. There is no monolithic Southern family, he tells us, and there’s always possibility for change. Author Chandra Ram questions the celebration of Indian and Southern food connections, and how ceremony can move beyond questions to inspire action. Learn from chef Oscar Diaz how calls for diversity can tokenize and fetishize food and those who cook it – and how hickory-smoked bulgogi and cast-iron-cooked BrunsMex stew will soon define Southern food.
Chandra Ram edits Plate, an award-winning food magazine for chefs, and has authored cookbooks including The Complete Indian Instant Pot Cookbook. After studying journalism, culinary arts, and wine, she spent years bouncing between writing, cooking, serving, and bartending jobs. Her writing has earned her nominations from the James Beard Foundation and the IACP, as well as an Association of Food Journalists award.
- Year2020
- LanguageEnglish
- CountryUnited States
