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.
Climate change, a pandemic, inequality, all demand that we examine the economic systems and structures we are operating within. In this time of unprecedented change, how might we reimagine work?
Given the ever-more connected world we live in, how should we reimagine the economy?
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.