If you listened to last week’s episode, we explored soul food as a living tradition. We talked about how it continues to evolve, and how we’ve used it as a tool of expression across generations.This week, we’re continuing that conversation by looking at soul food from a wider scope. I’m happy to be joined by one of the leading voices in Black food studies, Dr. Psyche A. Williams-Forson. She is an award-winning scholar and cultural historian whose work explores the connections between food, race, gender, and culture. She’s the author of ‘Eating While Black: Food Shaming and Race in America’ and ‘Building Houses out of Chicken Legs,’ where she invites us to look beyond just the food we’re consuming and ask deeper questions about who gets to define what we eat, and what those definitions say about us and our shared experiences. In this conversation she helps us understand the many ways that food can serve as a lens into cultural memory and how Black communities have created meaning and identity through what we cook and share.
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