Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food.
This event is in partnership with the Washington Literacy Center
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Psyche Williams-Forson is professor and chair of the Department of American Studies at the University of Maryland, College Park. She is the author of Taking Food Public: Redefining Foodways in a Changing World, the award-winning Building Houses Out of Chicken Legs: Black Women, Food, & Power, and her newest book, Eating While Black: Food Shaming and Race in America.
Williams-Forson is in conversation with Chef Rahman "Rock" Harper, best known for his charismatic personality, his appreciation for food, community, cooking with integrity, and philanthropy. Chef Rock graduated from Johnson and Wales University in Norfolk, VA in 1996. His approach to food has landed him coveted positions like Executive Chef of renowned B. Smith’s in D.C. from 1999 until 2007. Chef Rock won Season 3 of Chef Gordon Ramsay’s Hell’s Kitchen, a competitive reality television series. His career has been on the rise since his days at B. Smith’s. He also serves on the Boards of the Global Food and Drink Initiative, a nonprofit based in California and DC Greens, based in Washington, D.C. His most recent venture is one close to his heart, are recipes that his mother and grandmother made with every ounce of care, love and thought: Queen Mother’s Fried Chicken in Arlington,VA.
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