In February, the USF Food Sovereignty Initiative (FSI) and the Humanities Institute (HI) welcomed food writer, James Beard Award-winner, and attorney, Adrian Miller.
Adrian Miller discussing the Black roots of BBQ. (Photo courtesy of Liz Kicak)
Miller engaged in a lecture and reception, as well as garden demonstrations and tours of Healthy 22nd Street, 813 Hood Garden, and the USF Botanical Gardens.
As a soul food scholar and certified barbecue judge, Miller also discussed his recently published research endeavors, which include the African American barbecue story.
He shared stories about his writing journey and the inspiration for his newest novel, “Black Smoke,” and provided a history lesson about how African Americans played, and still play, a crucial role in barbecue as we know it today.
Miller’s visit was facilitated through FSI’s connections with local food sovereignty and urban farm organizations and with the financial and logistical support of HI.
Assistant professor in the Department of Religious Studies and FSI director, William Schanbacher, who helped coordinate the event, shared why it’s important that people recognize the intersection of food and culture.
“African American food and cultural history is woven into the fabric of American history,” said Schanbacher.
“African American food and cultural history is woven into the fabric of American history, and bringing speakers like Adrian Miller provides students with an opportunity to learn about new cultures, history, and think about how they can become better global citizens,” he said. “Food has the amazing ability to bring people together, and bringing scholars such as Miller showcases how the USF Food Sovereignty Initiative aligns with the USF strategic plan in its commitment to building partnerships and engagement with local, national, and global impact.”
Schanbacher hopes those who attended the event learned more about the history of food and Black culture, as well as ways in which discussion about food history can open conversations for building stronger and more inclusive communities, and how individuals can become more involved with local food movements.
“I hope the event introduced to students, faculty, and the community the ongoing work of the FSI. The event provided an opportunity for community engagement insofar as we took tours of two community gardens that FSI faculty work closely with. This is indicative of the FSI’s commitment to community-based research and to building bridges between the university and our surrounding community.”