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| Food Home | Food Festivals | Foodways Links | Foodways Trivia | Map | Message Board | Recipe contest | References | Speakers |
| Michigan Foodways Speakers Bureau Please feel free to contact any of these individuals as a resource on Michigan foodways. Additionally, the Michigan Humanities Council has quick grants of up to $750 available to Michigan-based, nonprofit organization to help encourage dialogue and the discussion of food, food culture, and foodways in our state beyond the six host sites for Key Ingredients Michigan Foodways. (NOTE: Key Ingredients Michigan Foodways host sites are ineligible for quick grants relating to foodways). Programs and presenters already supported through the Council’s Arts and Humanities Touring Program are also not eligible for additional Quick Grant support. For more information on Quick Grants and to apply online, link to www.michiganhumanities.org. Thanks to Yvonne Lockwood at the MSU Museum for compiling this list. This list is neither exclusive nor exhaustive, and there are other humanities professionals specializing in Michigan foodways. Organizations seeking presenters (using MHC funds other otherwise) are not limited to the individuals listed below. Peter
Berg Peter Berg,
head of Special Collections, MSU Library since 1988, will present a
program about the Cookery Collection, collecting cookbooks, and the
Michigan Cookbook Project, a pioneering initiative to collect
all cookbooks and cookbook-related materials published in Michigan or
produced by Michigan communities, organizations, churches, businesses,
and individuals. Established in 1990, this collection now numbers over
2,000 cookbooks from throughout the state and is especially rich in
ethnic and community cookery. Michael
Chiarappa Dr. Michael
Chiarappa is Associate Professor of History and Environmental Studies
at Western Michigan University. He is co-author of Fish for All: An
Oral History of Multiple Claims and Divided Sentiment on Lake Michigan
and has written, researched, and consulted widely on America’s
commercial fishing industry. Through his work in museum exhibition,
historic preservation, and folklife programming, he has collaborated
with the Smithsonian Institution, the Michigan State University Museum,
the Michigan Department of Natural Resources, the Bayshore Discovery
Project and a variety of other government agencies and non-profit groups. William
Lockwood Dr. William Lockwood, University of Michigan professor emeritus, is an anthropologist with long-term research, publishing, and lecturing on the foodways of urban and rural ethnic communities in Michigan and the Great Lakes region. His presentation is Ethnic and Regional Foodways in Michigan. Lucy
Long Dr. Lucy Long is on the staff of International Studies and American Culture Studies at Bowling Green State University, Bowling Green, Ohio. Her many areas of research extend from food of the Midwest, Appalachia, Ireland, and Spain to food festivals, and Thanksgiving dinner. One of her most recent publications is Culinary Tourism (U Press of KY, 2004). She also has developed a website and exhibit materials on foodways traditions in northwest Ohio and is currently part of the Key Ingredients team in Ohio. Dr. Long’s presentation is Culinary Tourism in Your Own Kitchen. She defined culinary tourism as “eating out of curiosity. You don't have to travel to exotic lands to be a tourist; you can "travel" through your cookbooks, films, literature, local restaurants, and community events, such as church festivals and county fairs. ...Being a culinary tourist in your own kitchen means that you look differently at the food that surrounds you--as a possible adventure into your own culture.” Sara
Murray Dr. Murray is an ethnobotanist who has done extensive research on the plants used by native peoples of North America and Mexico. Her work has focused on the particular uses and preparations of plants and plant management systems. Murray's presentation, Ojibwe Foods and Medicinal Plants, will treat some of the plants used by Native Americans in the Great Lakes region, discussing also the historical and cultural context of these uses. She will also speak on the management and domestication of some of these plants. Barbara
Mutch Barbara Mutch, is an Outreach Specialist in the Department of Community, Agriculture, Recreation and Resource Studies at Michigan State University. Her current position with the C. S. Mott Group for Sustainable Food Systems focuses on working with communities to assess and strengthen their local food system. Prior to joining the Mott Group her Extension and consulting work focused on peer and paraprofessional education models and community engagement in low-income communities in the areas of food, nutrition, health and community/economic development. She is a member of two CSA (community supported agriculture) farms - the MSU Student Organic Farm and the Titus Farm and belongs to a cow share program. She is a founding member of the Slow Food Red Cedar Convivium. Her talk is titled The Pleasure of Slow Food. Food is central to our daily lives. Slowing down to really focus on the food we eat allows us to re-connect with the people who produce, prepare and serve our food and those with whom we share our meals. The Slow Food movement links pleasure and food with awareness and responsibility. Slow Food programs are dedicated to the mingling of taste, culture and the environment to linking producers of excellent food to consumers. Susan
Odom Susan Odom, Historic Foodways Specialist, does an interesting and publicly accessible presentations on historic foods. She previously worked some 7 years at Henry Ford Greenfield Village as a master fireside cook and is an experienced presenter on different historic foods. Ms. Odom will talk about the life and work of Della Lutes, who relied on her Michigan roots to become a best-selling cookbook author and columnist published frequently in Reader's Digest, Atlantic Monthly, and Woman's Day. Howard
Paige Howard Paige is an independent foodways scholar who has conducted research on African American food traditions for some twenty years. He has published a book and articles, gives lectures and demonstrations at museums and conferences around the U. S. and is recognized for his research in African American foodways. Mr. Paige’s talk, The African American Component of the Foodways in the Great Lakes Region, will attempt the formidable task of unraveling a comprehensive account of the African American story in this region. Laurie
Perkins Laurie C. Perkins is an education historian at the Michigan Historical Museum, Lansing, and also a Ph.D candidate in American Studies at Michigan State University. Her power point presentation, Cheese Fever is about the first commercial cheese factory in Michigan, located in Fairfield Township, Lenawee County. Built in 1866 by Rufus Baker, the Michigan Soft Cheese industry grew by 1900 to cover most of the counties of southern Michigan. This presentation examines the growth of the industry as well as the social, cultural, economic and political opportunities the industry provided to the dairy farmers of this state. Kristin
Szylvian Dr. Kristin Szylvian is associate professor of History at Western Michigan University where she teaches U.S. and public history. From 2000 to 2006, she co-directed the Preserve the Southwest Michigan Fruitbelt Project. Her illustrated talk, Not Far from the Tree: Southwest Michigan’s Fruit-Growing Industry, will consider why Southwest Michigan has been a nationally recognized region for fruit growing, marketing, and processing for over a century. Toby
Ten Eyek Dr. Toby Ten Eyck is on the faculty of the Sociology Department at Michigan State University and is affiliated with the National Food Safety and Toxicology Center at MSU. His research focuses on the ways in which public presentations, such as mass media stories, are developed, disseminated, and interpreted. He has published about food and culture and on food safety issues. Ten Eyck’s
talk, The Pragmatics of Food: Eating and Feeling Safe, addresses
issues of food safety and social aspects of culture and how work in
both fields informs the other. To illustrate his position, he focuses
on the food culture of Louisiana, where he lived for a number of years,
and the debate around the irradiation of oysters, concerns with listeria,
and the consumption of deli meats among people over 65 years of age. |
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