workshops and conversations exploring our culinary heritage
and imagining our food future
Food & Gender Author Series
Join us to explore where our beliefs, emotional connections, and behavior patterns about food come from. After all, food informs and is informed by our identity. The foods that we prepare, eat, and enjoy are reflections of racial or ethnic backgrounds, geographical provenance, family histories, and - as we'll explore in this virtual series - gender.
This program is free to teachers and students, use the code LEARN at checkout if this applies to you!
Copies of each book can be ordered from Bank Square Books using this link.
RACHEL BLACK, 1/27 @ 6PM
Connecticut College professor Rachel Black will share insights from her new book Cheffes de Cuisine: Women and Work in the Professional French Kitchen and her research on Lyon, a region of France known for its female-led kitchens.
DEBBI MICHIKO FLORENCE, 2/3 @ 6PM
Local resident and author of several books for children and young adults, Debbi Michiko-Florence will discuss how she uses food to explore culture and gender stereotypes in her writing. She will also share excerpts from Niki Nakayama: a Chef’s Tale in 13 Bites and Jasmine Toguchi, Mochi Queen.
EMILY J.H. CONTOIS, 2/10 @ 6PM
Emily J.H. Contois is an Assistant Professor of Media Studies at the University of Tulsa and author of Diners, Dudes and Diets: How Gender and Power Collide in Food Media and Culture. Our conversation with Emily will explore the “gendering” of various foods and activities related to cooking and eating.
PRIYA FIELDING-SINGH, 2/16 @ 6PM
Sociologist and Assistant Professor at the University of Utah Priya Fielding-Singh will discuss her new book How the Other Half Eats. In it, Priya explores the complexities of food and parenting, particularly how they play out differently among families of various socioeconomic and cultural backgrounds.
This series is generously supported by CT Humanities.