What does it mean for food to be authentic? Who owns this or that recipe, ingredient, or flavor? Why do we care? This week Brian Lowery speaks with documentarian, writer, and professor of food studies, Von Diaz. She discusses the fusion of island culinary traditions with Southern-style cooking, and what she's been studying about food and authenticity. Plus, Brian looks back on a conversation with Tunde Wey, a Nigerian artist, writer, and cook who uses food to investigate issues of racism, colonialism, and wealth inequality.
Brian Lowery is a Professor of Organizational Behavior and a social psychologist by training. He received his doctorate from UCLA in 2001 with a minor in statistical methods.
Von Diaz is a writer, documentary producer, and author of Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South.
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