[UNF-DHI] Jacksonville History & Heritage Series: Jacksonville's Culinary Influences, Then and Now

[Pfister, Anne]

Hi Everyone,

Some of us might be interested in this webinar series sponsored by the Jessie Ball duPont Fund and Ennis Davis of The Jaxson Magazine. Below is a link to a webinar on the Culinary History of Jacksonville - I can imagine it inspiring some interesting (and delicious!) future research projects.

Hope your summer is going well!

https://www.dupontfund.org/webinar/jacksonville-history-heritage-series-culinary-history-of-jacksonville

WEBINAR DETAILS

Join the Jessie Ball duPont Fund and Ennis Davis of The Jaxson Magazine for a conversation about the diverse culinary history of Jacksonville and its many connections to our multicultural roots. From garlic crabs and shrimp and grits to mustard-based barbecue, you may be surprised to learn that many of our favorite “Southern” foods originated here in our own backyard. And that Steak in a Sacks and Camel Riders can trace their histories back to our influential Middle Eastern community in early Jacksonville neighborhoods like LaVilla and downtown. Today, our growing populations of Asian Americans and Pacific Islanders are helping to further expand the culinary influences of our city. Join us for a culinary tour around our region and gain a better understanding of the role of our diverse communities in shaping the flavors of the entire Southeast.

[https://assets-global.website-files.com/5ddd33dadff6242f0f84f23a/609ed078d546c36c6e366fce_i-jnSwkj5-X2-L.png]<https://www.dupontfund.org/webinar/jacksonville-history-heritage-series-culinary-history-of-jacksonville>
Jacksonville History & Heritage Series: Jacksonville's Culinary Influences, Then and Now - Jessie Ball duPont Fund<https://www.dupontfund.org/webinar/jacksonville-history-heritage-series-culinary-history-of-jacksonville>
Join the Jessie Ball duPont Fund and Ennis Davis of The Jaxson Magazine for a conversation about the diverse culinary history of Jacksonville and its many connections to our multicultural roots. From garlic crabs and shrimp and grits to mustard-based barbecue, you may be surprised to learn that many of our favorite “Southern” foods originated here in our own backyard.
www.dupontfund.org


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Anne E. Pfister, PhD
Assistant Professor of Anthropology
Department of Sociology, Anthropology & Social Work
University of North Florida
1 UNF Drive
Jacksonville, FL 32224
a.pfister at unf.edu
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