UNCG Campus Weekly

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Unique feast of ideas and food at UNCG

Photo of Chef Leigh HeslingBring a healthy appetite for learning.

Noted food scholars and award winning chefs will come to UNCG later this month to headline an international, interdisciplinary gathering. It will explore the food cultures and foodways of the Carolina Lowcountry, Africa, Italy, and Spain through plenary discussions and exciting multi-course tasting meals.

UNCG’s Atlantic World Research Network (www.uncg.edu/eng/awrn) will present the 2014 Atlantic World Foodways Conference in UNCG’s Elliott University Center and at the restaurants of the Proximity and O.Henry Hotels. Events will be Jan. 30 through Feb. 2, 2014.

“The Atlantic Foodways Conference will present a unique feast of ideas and food featuring famed food scholars and leading chefs,” said Dr. Christopher Hodgkins, UNCG professor of Renaissance Literature and Culture and director of the Atlantic World Research Network. “The conference will bring together inquiring minds and discerning palates as we ask how transatlantic contact combined and transformed old foodways, and how those foodways have transformed us all.”

Featured chefs will be Sean Brock, Executive Chef, Husk and McCrady’s, Charleston, South Carolina, and Husk, Nashville, Tennessee; Jay Pierce, Executive Chef, Lucky 32 Southern Kitchen, Greensboro and Cary, North Carolina; Gabriele Grigolon, Executive Chef, OTG Management, New York, New York; Leigh Hesling, Executive Chef, Green Valley Grill and Print Works Bistro, Greensboro; and Timothy Bocholis, Executive Chef, Bistro B, Kernersville.

Featured food scholars include Jessica Harris of Queens College CUNY, founder of Africooks and expert on African foodways; David Shields of the University of South Carolina and expert on historical Lowcountry cooking; John Dickie of University College London and specialist on Italian foodways and folkways; and Maricel Presilla, restaurateur, chocolate importer and Miami Herald food columnist, and scholar of Spanish and Latin American culinary traditions.

The Fresh Market is the official chef sponsor for the conference, which is presented in partnership with the Proximity and O.Henry hotels.

Registration is free to all UNCG faculty, students and staff; registration and tickets to meals are available online until Jan. 26 at http://www.uncg.edu/eng/awrn/.

For further information, contact awrn@uncg.edu or call 334-4595.

A sampling of Atlantic Word Foodways events:

Thursday, Jan. 30, EUC Maple Room, 7:30 p.m.
Atlantic World Foodways Conference: Jessica Harris
“Sea Changes: Culinary Connections in the African Atlantic World”

Thursday, Jan. 30, EUC Maple Room, 8:30 p.m.
Atlantic World Foodways Conference Panel Discussion: Jessica Harris and Chef Maricel Presilla,
“The Black Atlantic and La Gran Cocina Latina”

Friday, Jan. 31, EUC Maple Room, 2 p.m.
Atlantic World Foodways Conference: David Shields
“Dreaming the World Orchard: Southern Pomology and the Pursuit of Exotic Fruit”

Friday, Jan. 31, EUC Maple Room, 3 p.m.
Atlantic World Foodways Conference Panel Discussion: David Shields and Chef Sean Brock
“Taste the Lowcountry”

Saturday, Feb. 1, EUC Maple Room, 2 p.m.
Atlantic World Foodways Conference: John Dickie
“Organized Crime and Italian Food: An Historical Perspective”

Saturday, Feb. 1, EUC Maple Room, 3 p.m.
Atlantic World Foodways Conference Panel Discussion: John Dickie and Chef Gabriele Grigolon
“Mangiamo! La Bella Tavola Italiana”

Sunday, Feb. 2, Proximity Hotel Revolution Room, 1:15 p.m.
Atlantic World Foodways Conference: Maricel Presilla, Miami Herald Columnist
“Gran Cocina Latina: Foods of Memory, Ritual, and Identity”

Sunday, Feb. 2, Proximity Hotel Revolution Room, 2:15 p.m.
Atlantic World Foodways Conference Concluding Panel Discussion: Jessica Harris, David Shields, Chef Sean Brock, John Dickie, Chef Gabriele Grigolon, Chef Maricel Presilla, Chef Timothy Bocholis
“Into Something Rich and Strange: Meeting and Eating Around the Transatlantic Table”

More events are scheduled. See complete schedule and more information at http://www.uncg.edu/eng/awrn/conferenceschedule.html

Visual: Executive chef Leigh Hesling