Two activists in the efforts to preserve and revive Native American foodways, Sean Sherman and Elizabeth Woody, talk to Helen Veit about what “saving food” means to them. Sherman and Woody shared thoughts and stories at the 2018 Smithsonian Food History weekend, and we continue the discussion here. These conversations are about preserving foodways, but they are also about losing food, resources, and knowledge in ways that feel, and perhaps are, irrevocable.
Helen Zoe Veit is Associate Professor of History at Michigan State University. She is now writing a book that traces the emergence of picky eating among children in the United States. Her first book, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century, explored food and nutrition in the Progressive Era.
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Helen Veit; Un-Modernist Cuisine. Gastronomica 1 August 2019; 19 (3): 41–46. doi: https://doi.org/10.1525/gfc.2019.19.3.41
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