Drug Foods, Fast Foods, and Feasts: The Social Science of Eating ALA 2006 Annual Meeting ♦ New Orleans, Louisiana Sunday, June 25, 2006, 8:00 – 12:00 Hilton New Orleans Riverside, Grand Salon 15 Sponsored by the Anthropology and Sociology Section of ACRL Also with support from the following ACRL Sections: AFAS; LES; RBMS; and WESS Our very special thanks to Cambridge Scientific Abstracts and the Association of College and Research Libraries for donating funds to help make this program possible About the Program: A panel of speakers addresses the topic of food from diverse historical, sociological, anthropological, and public health perspectives Building on anthropologist Sidney Mintz’s analysis of sugar as the quintessential “drug food,” panelists will examine changing cultural conceptions of sugar in the US Other topics include analysis of spatial correlations between fast food restaurants, poverty, and obesity as well as discussion of library and archival resources in New Orleans for research in culinary culture and history About the Program Speakers: Wendy A Woloson ( woloson@librarycompany.org) Curator of Printed Books, The Library Company of Philadelphia Wendy Woloson received her PhD in American Civilization from the University of Pennsylvania in 1999 Her book Refined Tastes: Sugar, Consumers, and Confectionery in Nineteenth-‐Century America (see review) was published by The Johns Hopkins University Press in 2002 Also an active artist, Wendy has an MFA, and teaches printmaking at the Fleisher Art Memorial, a Philadelphia art center Interested in the history of consumer culture and material culture, Wendy is currently working on a book-‐ length history of pawnbroking in America; her article “In Hock: Pawning in Early America” will appear in the Journal of the Early Republic in 2007 Gerald F Patout, Jr ( GeraldP@hnoc.org) Head Librarian, Williams Research Center / Historic New Orleans Collection Gerald F Patout, Jr is currently the Head Librarian at the Williams Research Center, of the Historic New Orleans Collection A native of south Louisiana and having grown up in a family of Louisiana sugarcane growers, Gerald has also served as the Corporate Librarian for the Domino Sugar Corporation in New York City He holds degrees from the University of Louisiana at Lafayette, Old Dominion University, Louisiana State University and a Certificate of Advanced Study In Information Management from Columbia University He’s active in numerous professional library and museum related organizations and continues work on several scholarly endeavors including the creation of a bibliography of New Orleans cookbooks and a book chapter on the history of cookbook publishing in New Orleans for, The Iconic Foods of New Orleans See the Bibliography from his talk Jason P Block, MD, MPH ( jblock1@partners.org) Jason “is a primary care internal medicine resident at Brigham and Women’s Hospital in Boston, Massachusetts He grew up in Thibodaux, Louisiana, and went to Tulane University School of Medicine in New Orleans He was involved in relief efforts in Louisiana 9–21 September 2005.” (from Health Affairs article cited below) He originally came to our attention through an article presenting a New Orleans-‐based study: Jason P Block, Richard A Scribner, and Karen B DeSalvo, “ Fast Food, Race/Ethnicity, and Income: A Geographic Analysis,” American Journal of Preventive Medicine 27 (2004): 211–17 More recently, he contributed to an article entitled: “ Witness To Disaster: The stories of those who offered medical care in the wake of Hurricanes Katrina and Rita bear witness to devastation and strength in American life,” in Health Affairs Volume 25, Number 2 March/April (2006) Susan Tucker ( susannah@tulane.edu) Newcomb Archives and Vorhoff Library, Seltzer-‐ Gerard Reading Room, Newcomb College Center for Research on Women, Tulane University Susan Tucker is Curator of Books and Records at the Newcomb Archives and Vorhoff Library, Newcomb College Center for Research on Women, Tulane University, New Orleans, Louisiana She is the author of Telling Memories among Southern Women (LSU Press, 1988) and the co-‐editor along with Katherine Ott and Patricia Buckler of The Scrapbook in American Life (Temple University Press, 2006) Her interest in food dates to her twenties when she helped a French family every night for nine months in their shopping and cooking Thirty years later, she founded the Culinary History Group of New Orleans Today, in her work at the Vorhoff library, she oversees a cookbook collection used by scholars and cooks Further Reading: Recent Books of Interest: Follett, Richard J., The Sugar Masters: Planters and Slaves in Louisiana’s Cane World, 1820-‐1860 Baton Rouge: Louisiana State University Press, c2005 Viton, Albert, The International Sugar Agreements: Promise and Reality West Lafayette, Ind.: Purdue University Press, c2004 Moitt, Bernard Sugar, Slavery, and Society: Perspectives on the Caribbean, India, the Mascarenes, and the United States Gainesville: University Press of Florida, 2004 Billig, Michael S., Barons, Brokers, and Buyers: The Institutions and Cultures of Philippine Sugar Honolulu: University of Hawaii Press, c2003 Jankowiak, William R., and Daniel Bradburd, eds., Drugs, Labor, and Colonial Expansion Tucson: University of Arizona Press, c2003 Carrington, Selwyn H H., The Sugar Industry and the Abolition of the Slave Trade, 1775 – 1810 Gainesville: University Press of Florida, c2002 MacInnis, Peter, Bittersweet: The Story of Sugar Crows Nest NSW: Allen & Unwin, 2002 Rodrigue, John C., Reconstruction in the Cane Fields: From Slavery to Free Labor in Louisiana’s Sugar Parishes, 1862 – 1880 Baton Rouge: Louisiana State University Press, c2001 Alvarez, Jose, and Lazaro Peña Castellanos, Cuba’s Sugar Industry Gainesville: University Press of Florida, 2001 Sutton, David E., Remembrance of Repasts: An Anthropology of Food and Memory Oxford; New York: Berg, 2001 Weinberg, Bennett Alan, and Bonnie K Bealer, The World of Caffeine: The Science and Culture of the World’s Most Popular Drug New York: Routledge, 2001 Harrison, Michelle, King Sugar: Jamaica, the Caribbean, and the World Sugar Industry New York : New York University Press, c2001 Gabaccia, Donna R., We Are What We Eat: Ethnic Food and the Making of Americans Cambridge, Mass.: Harvard University Press, 1998 Pillsbury, Richard, No Foreign Food: The American Diet in Time and Place Boulder, Colo.: Westview Press, 1998 Beardsworth, Alan, and Teresa Keil, Sociolo gy on the Menu: An Invitation to the Study of Food and Society London; New York: Routledge, 1997 Macbeth, Helen, ed., Food Preferences and Taste: Continuity and Change Providence, R.I.: Berghahn Books, 1997 Mintz, Sidney Wilfred, Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past Boston: Beacon Press, c1996 Mintz, Sidney Wilfred, Sweetness and Power: The Place of Sugar in Modern History New York: Viking, 1985 Recent Articles of Interest: Lewis L.B., et al., (2005) “African Americans’ Access to Healthy Food Options in South Los Angeles Restaurants.” AMERICAN JOURNAL OF PUBLIC HEALTH 95 (4): 668-‐673 Cullen K.W., et al., (2005) “Squire’s quest: intervention changes occurred at lunch and snack meals.” APPETITE 45 (2): 148-‐151 Salbe A.D., et al., (2004) “Taste Preferences and Body Weight Changes in an Obesity-‐ Prone Population.” AMERICAN JOURNAL OF CLINICAL NUTRITION 79 (3): 372-‐378 Gedrich K., (2003) “Determinants of Nutritional Behaviour: A Multitude of Levers for Successful Intervention?” APPETITE 41 (3): 231-‐238 Lin H., O.I Bermudez, and K.L Tucker, (2003) “Dietary Patterns of Hispanic Elders are Associated with Acculturation and Obesity.” JOURNAL OF NUTRITION 133 (11): 3651-‐ 3657 Mintz S.W., and C.M Du Bois (2002) “The Anthropology of Food and Eating.” ANNUAL REVIEW OF ANTHROPOLOGY 31: 99-‐119 Baker E.A., et al., (2000) “Measuring the Determinants of Physical Activity in the Community: Current and Future Directions.” RESEARCH QUARTERLY FOR EXERCISE AND SPORT 71 (2): S146-‐S158 Suppl S Selected Web Sites of Interest: Bibliography of New Orleans Cookbooks City College of San Francisco’s, Alice Statler Menu Collection—Northern California, 1920+ The Culinary History Group David Walker Lupton African American Cookbook Collection held by The University of Alabama Libraries, Hoole Special Collections Feeding America: The Historic American Cookbook Project FOOD AND CULTURE: Foodstuffs, Food Processing and Preparation, and Food Use” Web-‐ page Food Studies Resources Web-‐page, by J.J Jacobson Food Timeline–Culinary History Timeline social history, manners & menus Longone Center for American Culinary Research: Jan Longone is a wonderful cookbook resource and this archive and her programs are noteworthy Slow Food is an international movement Slow Food USA The Southern Food and Beverage Museum WORLD FOOD HABITS BIBLIOGRAPHY: English-‐Language Resources for the anthropology of food and nutrition Page created 11/14/05 David C Tyler Last updated 06/06/06 SWN; Provided to ANSS Website by Shawn Nicholson, 3/24/10