36 min
Dr. Lucy Long and Jerry Reed: COVID and Comfort BG Ideas
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- Education
Jolie is joined by Dr. Lucy Long, director of the independent Center for Food and Culture and an instructor of American studies, ethnic studies, folklore, and nutrition at BGSU, and Jerry Reed, a recent graduate from the MA program in popular cultures studies at BGSU. They discuss their “Finding Comfort/Discomfort Through Foodways” project that examines how comfort food can be meaningful and create meaningfulness in the face of the COVID-19 pandemic.
Announcer:
From Bowling Green State University and the Institute for the Study of Culture and Society, this is BG Ideas.
Musical Intro:
I'm going to show you this with a wonderful experiment.
Jolie:
Welcome back to the BiG Ideas podcast, a collaboration between the Institute for the Study of Culture and Society and the School of Media and Communication at Bowling Green State University. I'm Jolie Sheffer, Associate Professor of English and American Culture Studies, and the Director of ICS. Due to the ongoing pandemic, we are not recording in the studio, but remotely via phone and computer. As always, the opinions expressed on this podcast are those of the individuals involved and do not necessarily represent those of BGSU or its employees.
Jolie:
Bowling Green State University is located in the Great Black Swamp, long a meeting place of the Wyandot, Shawnee, Lenape, Ottawa, Kickapoo, Fox, Pottawatomie, Erie, Miami, Peoria, Chippewa, and Seneca Indian tribes. We honor the rich history of this land and its indigenous inhabitants, past and present. Today we're joined by two guests, Dr. Lucy Long and Jerry Reed. Lucy directs the Independent Center for Food and Culture and teaches in American studies, ethnic studies, folklore and nutrition at BGSU. Her research focuses on food, music, and dance as mediums for meaning and community.
Jolie:
Lucy served as the Director of "Finding Comfort/Discomfort Through Food Ways," a project that examines how people are living and eating in these difficult pandemic times. Jerry Reed earned a BS in Education and an MA in Popular Culture Studies from BGSU. He completed an internship with the Center for Food and Culture, working to develop a curriculum that uses food to help children understand cultural conflict. Jerry worked as the Assistant Director of the Food Ways Project. Thanks both for being with me today, I'm really excited to talk about this with you. To get us started, could you tell us a little bit about the Food Ways Project and how it came about? Will you start us off, Lucy?
Lucy :
Okay. When the pandemic first hit, I started noticing that food media was publishing recipes for comfort food. And this is a stressful time for comfort food. So I actually edited a volume and published some articles in 2017 on comfort food, so that automatically grabbed me. And my initial response to some of these publications, particularly-there was one for the New York Times, and it was comfort foods of famous chefs. And it was all these specialty ingredients and things that, probably, the average American would not have in their pantry. And I realized, first of all, these foods are not things that I relate to, personally, as a comfort food. And they probably are not relevant to many people who are reading this. But also, the idea of having to go out and find these ingredients, some of which are very expensive, but many of which, you would have to go to different grocery stores or try to find them.
Lucy :
And I realized, that's going to cause a lot of discomfort. So that got me thinking a little bit more about at how, during this time, it's not a simple thing to say, "Here, eat some comfort food and calm down." And then also, comfort food itself as a very American concept. Every culture has food that is comforting, that reminds people of their childhood, and things like that. But it's uniquely American in that there is a par
Jolie is joined by Dr. Lucy Long, director of the independent Center for Food and Culture and an instructor of American studies, ethnic studies, folklore, and nutrition at BGSU, and Jerry Reed, a recent graduate from the MA program in popular cultures studies at BGSU. They discuss their “Finding Comfort/Discomfort Through Foodways” project that examines how comfort food can be meaningful and create meaningfulness in the face of the COVID-19 pandemic.
Announcer:
From Bowling Green State University and the Institute for the Study of Culture and Society, this is BG Ideas.
Musical Intro:
I'm going to show you this with a wonderful experiment.
Jolie:
Welcome back to the BiG Ideas podcast, a collaboration between the Institute for the Study of Culture and Society and the School of Media and Communication at Bowling Green State University. I'm Jolie Sheffer, Associate Professor of English and American Culture Studies, and the Director of ICS. Due to the ongoing pandemic, we are not recording in the studio, but remotely via phone and computer. As always, the opinions expressed on this podcast are those of the individuals involved and do not necessarily represent those of BGSU or its employees.
Jolie:
Bowling Green State University is located in the Great Black Swamp, long a meeting place of the Wyandot, Shawnee, Lenape, Ottawa, Kickapoo, Fox, Pottawatomie, Erie, Miami, Peoria, Chippewa, and Seneca Indian tribes. We honor the rich history of this land and its indigenous inhabitants, past and present. Today we're joined by two guests, Dr. Lucy Long and Jerry Reed. Lucy directs the Independent Center for Food and Culture and teaches in American studies, ethnic studies, folklore and nutrition at BGSU. Her research focuses on food, music, and dance as mediums for meaning and community.
Jolie:
Lucy served as the Director of "Finding Comfort/Discomfort Through Food Ways," a project that examines how people are living and eating in these difficult pandemic times. Jerry Reed earned a BS in Education and an MA in Popular Culture Studies from BGSU. He completed an internship with the Center for Food and Culture, working to develop a curriculum that uses food to help children understand cultural conflict. Jerry worked as the Assistant Director of the Food Ways Project. Thanks both for being with me today, I'm really excited to talk about this with you. To get us started, could you tell us a little bit about the Food Ways Project and how it came about? Will you start us off, Lucy?
Lucy :
Okay. When the pandemic first hit, I started noticing that food media was publishing recipes for comfort food. And this is a stressful time for comfort food. So I actually edited a volume and published some articles in 2017 on comfort food, so that automatically grabbed me. And my initial response to some of these publications, particularly-there was one for the New York Times, and it was comfort foods of famous chefs. And it was all these specialty ingredients and things that, probably, the average American would not have in their pantry. And I realized, first of all, these foods are not things that I relate to, personally, as a comfort food. And they probably are not relevant to many people who are reading this. But also, the idea of having to go out and find these ingredients, some of which are very expensive, but many of which, you would have to go to different grocery stores or try to find them.
Lucy :
And I realized, that's going to cause a lot of discomfort. So that got me thinking a little bit more about at how, during this time, it's not a simple thing to say, "Here, eat some comfort food and calm down." And then also, comfort food itself as a very American concept. Every culture has food that is comforting, that reminds people of their childhood, and things like that. But it's uniquely American in that there is a par
36 min