{"product_id":"dc-food-history-a-four-week-study-with-dr-kelly-spring","title":"DC Food History: A Four-Week Study with Dr. Kelly Spring","description":"\u003cp\u003e\u003cem\u003eClass meets Sept. 15, Sept. 22, Sept. 29, and Oct. 6.\u003c\/em\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eABOUT THE COURSE\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLed by Dr. Kelly Spring, over the course of four weeks students in this class will explore the food history of Washington, D.C. through the lens of three key groups that \u003c\/strong\u003e\u003cstrong\u003ehave shaped the city and its food: African Americans, Chinese, and Salvadorians. \u003c\/strong\u003e\u003cspan\u003eStudents will develop their knowledge through lectures, readings, audio\/video interviews, group discussions, and focused writing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSee, Hear, Smell, and Taste DC through its food, while researching the chefs, cooks, restauranters, bartenders, and consumers who live and work in the DC foodscape. This course will introduce students to DC food and the people who make it, both past and present. Specifically, we will examine three major ethnic communities that call DC home and who have had an impact on its foodscape: African Americans, Chinese, and Salvadorians.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe will analyze how each of these groups has put its unique stamp on the city through food spaces and comestible contributions that give the District its distinct personality, vitality and commensality. We will also look at the foodscapes of these communities over time, examining how issues such as cost of living, gentrification, and political views have impacted them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSample readings include:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli value=\"1\"\u003e\u003cspan\u003eAshanté M. Reese, Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, DC\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"2\"\u003e\u003cspan\u003eSmithsonian's Anacostia Community Museum, “The Past and Future of DC’s Chinatown”\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"3\"\u003e\u003cspan\u003eKarla Tatiana Vasquez, The SalviSoul Cookbook: Saladoran Recipes \u0026amp; the Women Who Preserve Them\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eClass will meet\u003cem\u003e \u003c\/em\u003eSept. 15, Sept. 22, Sept. 29, and Oct. 6 from 6:30-8pm at Bold Fork Books.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne scholarship slot will be made available to a student with a deep interest in food history and research. Please email events@boldforkbooks for more information.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT THE INSTRUCTOR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDr. Kelly A. Spring\u003c\/strong\u003e\u003cspan\u003e is a food historian with over a decade of experience as an author, researcher, and lecturer. She owns and operates \u003c\/span\u003e\u003ca href=\"https:\/\/theforkfront.com\/\" rel=\"nofollow noopener noreferrer ugc\" title=\"https:\/\/theforkfront.com\/\" target=\"_blank\"\u003e\u003cem\u003eThe Fork Front\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e, a DC company which offers food history services ranging from consulting and researching to creating curated narratives, workshops, and themed menus and events. Kelly also co-hosts the food history podcast, \u003c\/span\u003e\u003ca href=\"https:\/\/thehungryhistorianspodcast.podbean.com\/\" rel=\"nofollow noopener noreferrer ugc\" title=\"https:\/\/thehungryhistorianspodcast.podbean.com\/\" target=\"_blank\"\u003e\u003cem\u003eThe Hungry Historians\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e, which is sponsored by the \u003c\/span\u003e\u003ca href=\"https:\/\/www.bloomsburyfoodlibrary.com\/\" rel=\"nofollow noopener noreferrer ugc\" title=\"https:\/\/www.bloomsburyfoodlibrary.com\/\" target=\"_blank\"\u003e\u003cem\u003eBloomsbury Food Library\u003c\/em\u003e\u003c\/a\u003e\u003cem\u003e.\u003c\/em\u003e\u003cspan\u003e To find out more about Kelly’s current projects, sign up for \u003c\/span\u003e\u003ca href=\"https:\/\/theforkfront.com\/the-fork-front-membership\/\" rel=\"nofollow noopener noreferrer ugc\" title=\"https:\/\/theforkfront.com\/the-fork-front-membership\/\" target=\"_blank\"\u003e\u003cem\u003eThe Fork Front\u003c\/em\u003e\u003cem\u003e \u003c\/em\u003e\u003cspan\u003enewsletter\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e and follow her on Instagram \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/theforkfront\/\" rel=\"nofollow noopener noreferrer ugc\" title=\"https:\/\/www.instagram.com\/theforkfront\/\" target=\"_blank\"\u003e\u003cspan\u003e@theforkfront\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Bold Fork Books","offers":[{"title":"Default Title","offer_id":45762912256179,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/IMG_9983.png?v=1785965871","url":"https:\/\/boldforkbooks.com\/products\/dc-food-history-a-four-week-study-with-dr-kelly-spring","provider":"Bold Fork Books","version":"1.0","type":"link"}