Frederick Douglass Opie is the author of Hog and Hominy. His grassroots approach to writing about foodways reveals the global origins of American food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.
ADD Warning
Followers
About Me
- Dr. Frederick Douglass Opie
- Boston, Mass, United States
- Frederick Douglass Opie lectures and writes about the history of food traditions, culture, and systems and how and why they have changed. He's interested in how people have historically thought and acted about food and the campaigns and movements for, about, and involving food. He is the author of three books including Hog and Hominy: Soul Food from Africa to America. Opie has appeared on the popular American Public Media show The Splendid Table, Good Food, and in the NYC Media television series Appetite City. Opie is a Professor of History and Foodways at Babson College in Massachusetts. He received his Ph.D. in history from the Maxwell School of Citizenship and Public Affairs at Syracuse University. For interviews and or booking send your contact information with a brief note via email to fdopie@gmail.com