Food is life. Food is personal and communal. Food is deeply entwined with who we are. The history of race can be seen in our diets and the hands that touch the food we eat--68% of farm workers and 50% of food service and preparation workers are people of color. In this session we discuss the racial history and politics of food. Professor Brian Lowery talks with Tunde Wey, the NOLA-based Nigerian chef who turns food into political performance art and charges black and white customers different prices to mirror wealth disparity in America. They talk about ways food crafts our identity and the role that people of color play on a day to day basis in our relationship with food.
How does tech affect us? How does it shape who we are?
With the bounds of AI and other technology being pushed further each day, what will our collective future look like?
Examine new ways to think about work in light of the changes prompted by the pandemic.
Examine the way race interacts with structures of power, and how systemic racism manifests itself in institutions and our daily lives.