Every nation has its dish: black bodies and black food in twentieth-century America

Creating the foodways of uplift

Booker T. Washington's multifaceted program for food reform at the Tuskegee Institute

W.E.B. du Bois, respectable child-rearing, and the representative black body

Regionalism, social class, and elite perceptions of working-class foodways during the era of the great migration

World War I, the Great Depression, and the changing symbolic value of black food traditions

The civil rights movement and the ascendency of the idea of a racial style of eating

Culinary nationalism beyond soul food.