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The College of Charleston Program in the Carolina Lowcountry and Atlantic World, together with Johnson & Wales University in Charleston, will sponsor a Conference on Carolina Lowcountry and Caribbean Cuisines. The conference is intended as a forum for the presentation and discussion of scholarly papers, which will then be collected for publication. In addition to the scholarly panels, the conference will feature a number of events of broader interest to culinary professionals and the public such as cooking demonstrations, historic tours, and theme dinners. Participants will also be invited from the International Association for Culinary Professionals and the Southern Foodway Association.
The Program Committee Seeks proposals containing original scholarship on the development of Lowcountry cuisine in Charleston and its many regions: the Carolinas, the South, the Caribbean, and the Atlantic World. The sessions will be organized around three basic themes: the influence of the Caribbean, the material culture of food in the Carolina Lowcountry, and Southern Cooking, old and new. Papers focusing on all historical eras, including the present, will be considered. Comparative and interdisciplinary approaches are particularly welcome. The following short list of possible topics should be considered suggestive, not exclusive.
Particular ingredients (rice, peanuts)
Ethnic cooking (Soul food, Chinese, Greek)
Trade and markets (Charleston, Kingston)
Migration (West Indians, Huguenots)
Technology (milling, curing, baking)
Industrial foods and popular culture (Coca-Cola, Krispy Kream)
Politics, nutrition, and health
Restaurants, spas, and hotels
Food and identity in the Old South and the New
All individuals who would like to participate should submit a proposal, including the title or specific theme and a brief synthesis no more than one page in length. Submissions should be made as soon as possible.
The Conference will take place at the College of Charleston, Charleston, South Carolina, from Thursday, March 20 to Saturday, March 22, 2003. We ask that the completed papers be submitted in electronic form by February 1, 2003, to give the commentators and participants time to read them. The optimum length for papers is 18-20 pages including bibliographies. Verbal presentations will be limited to 25 minutes and should briefly summarize the contents to encourage discussion rather than read the papers.
Program Committee Members:
Rosemary Brana-Shute, College of Charleston
Nathalie Dupree, Chef and Author
Robert Lukey, Johnson & Wales
Jeffrey M. Pilcher, The Citadel
David S. Shields, The Citadel
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