Penyanyi : 2013 | Food and Immigrant Life, Session 4: Re-creating Home | The New School
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2013 | Food and Immigrant Life, Session 4: Re-creating Home | The New School
The Center for Public Scholarship and the Food Studies Program at The New School are pleased to present the 29th Social Research conference, "Food and Immigrant Life: The Role of Food in Forced Migration, Migrant Labor, and Re-creating Home." The conference will examine the complex relationships between food and migration. Food scarcity is not only at the root of much human displacement and migration—the food industry also offers immigrants an entry point into the U.S. economic system while simultaneously confining migrants to low wages and poor, if not unsafe, work conditions. At the same time, food allows immigrants to maintain their cultural identity. The conference places issues of immigration and food service work in the context of a broader social justice agenda and explores the cultural role food plays in expressing cultural heritage.
Center for Public Scholarship | http://www.newschool.edu/cps
SESSION 4: RE-CREATING HOME IN THE UNITED STATES
Many immigrants cope with the dislocation and disorientation they experience by using food to re-create a sense of home and identity. This panel explores how migrant cultures produce and reproduce a familiar sense of place in their domestic environment through cooking and other food-related practices.
A. Food, Identity, and Cultural Reproduction
Fabio Parasecoli, associate professor and coordinator of Food Studies, The New School for Public Engagement; author, The History of Food in Italy: Place, Power, Identity (forthcoming)
B. "Old Stock" Tamales and Migrant Tacos: Preserving Traditions in the Nineteenth-Century Southwest and Re-creating Home in Present-Day "Manhatitlán"
Jeffrey Pilcher, professor of history, University of Minnesota; author, Planet Taco: A Global History of Mexican Food (OUP, 2012)
C. "Roti and Doubles" as Comfort Foods for the Trinidadian Diaspora in Canada and the United States
Dwaine Plaza, professor of sociology, Oregon State University
D. Re-creating the Chinese Home: Chinese Food Cookbook Writing from the 1910s to the 1980s
Yong Chen, associate professor of history and Asian American studies, University of California, Irvine; author, Chinese San Francisco 1850-1943: A Transpacific Community (Stanford, 2000)
Moderator: Hasia Diner, professor of Hebrew and Judaic studies and history, Paul S. and Sylvia Steinberg Professor of American Jewish History, and director of the Goldstein-Goren Center for American Jewish History, New York University
The Food Studies program at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. Food Studies | http://www.newschool.edu/ce/foodstudies
The conference is made possible through a collaboration between The New School's Center for Public Scholarship and the Food Studies program as well as the Writing Program, India China Institute, Vera List Center for Art and Politics, Center for New York City Affairs, Global Studies program, Gender Studies program, and International Center for Migration, Ethnicity, and Citizenship (ICMEC).
THE NEW SCHOOL | http://www.newschool.edu
Location: Tishman Auditorium, Alvin Johnson/J. M. Kaplan Hall
04/19/2013 2:45-5:00 p.m.
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