Events

"Them Old Slavery Foods”: Liberating a Cuisine in Chains in Antebellum North Carolina   Thursday, June 7, 2012 6:30pm – 8:30pm   Short reception to follow discussion   Flyleaf Books 752 Martin Luther King Jr Blvd Chapel Hill, NC 27514                                                 http://www.flyleafbooks.com/addresshours     For more information, contact Holly Smith at 919-962-1345 or hasmith@email.unc.edu   Join culinary historian Michael W. Twitty for the inaugural event on his Southern Discomfort Tour, a journey through the "Old South," to discover the food and history of his family and of all Southerners.  Mr. Twitty will discuss the foods and foodways of enslaved North Carolinians, tracing the deep roots of this cuisine from West Africa, Central Africa, and the Caribbean to North Carolina’s sandhills, red clay and rolling hills. Mr. Twitty will examine this compelling history and the enduring legacy of those traditions today.     Michael W. Twitty is a culinary historian, historic interpreter, Jewish educator and living history professional from the Washington D.C. area.  He has given over 130 presentations about the complexities of history, identity, race and religion for the Smithsonian Institution, the Library of Congress, Colonial Williamsburg and the Symposium on Food and Cookery at St. Catherine’s College of Oxford University England. For complete details about the Tour participants, route, schedule, venues and opportunities to interact with the journey--visit: http://thecookinggene.com   This event is co-sponsored by The Southern Historical Collection at UNC Chapel Hill http://www.lib.unc.edu/mss/shc/shcabout.html and Culinary Historians of Piedmont North Carolina (CHOP NC)  http://www.chopnc.com/index.html