NEWS AND EVENTS
APRIL 2019 I am very excited to help organize the event, “Eating Shawarma and Samosas: Building Community through Baltimore’s Refugee and Immigrant Foodways” with the Mera Kitchen Collective and as part of my course, AMST372 American Food. The event is free and open to the public from 11:30-1pm at A.O.K. Library Gallery at UMBC.
MARCH 2019 I am pleased to announce that I just accepted an offer as an Assistant Professor in the Department of American Studies at UMBC. I am looking forward to joining the amazing faculty and contributing to the development of the Public Humanities programming at UMBC. I’m so excited to embark on my career in a way that is public-facing, social justice-oriented, and interdisciplinary in a city as incredible as Baltimore. I’m feeling very lucky.
MARCH 2019 I just posted this piece for the Society for the Anthropology of Food and Nutrition. My work entitled, “From Jute Harvests to Mall Food Courts: Fostering Discourse through Food Spaces,” looks at the role of food cultivation and consumption when doing field research. We are always looking for posts for the series, “Latinx Foodways in North America.” Please let me know if you’d like to contribute.
MARCH 2019 My review of Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico by Alyshia Gálvez was published in Food, Culture, and Society: An International Journal of Multidisciplinary Research. Students in my American Food course at UMBC will be reading this book for class next week where we’ll take a critical look at NAFTA’s impacts on food systems and food appropriation.
MARCH 2019 I was a featured speaker along with Dr. Maggie Gray on a panel on Food and Labour at University of Toronto’s Culinaria Research Centre and Centre for Diaspora and Transnational Studies. Here’s the link with more information on the event. We cooked calas and talked New Orleans foodways in Dr. Ken MacDonald’s Human Geographies course. And, of course, had delicious dinner (and wine) at Grey Gardens in Kensington Market in Toronto.
JANUARY 2019 I’m looking forward to 2019 and teaching two 300-level courses entitled, American Food, which will look at labor, food sovereignty, identity and foodways, all through a global framework. I am excited to also teach a methodological course, Approaches to American Studies, in the spring semester. This course will help majors with research design. Very excited for the new year!
Photographs provided by Fernando Lopez.