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Every Nation Has Its DishBlack Bodies and Black Food in Twentieth-Century America$
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Jennifer Jensen Wallach

Print publication date: 2019

Print ISBN-13: 9781469645216

Published to North Carolina Scholarship Online: September 2019

DOI: 10.5149/northcarolina/9781469645216.001.0001

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PRINTED FROM UNIVERSITY OF NORTH CAROLINA PRESS SCHOLARSHIP ONLINE (www.northcarolina.universitypressscholarship.com). (c) Copyright University of North Carolina Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in NCSO for personal use.date: 21 September 2021

Creating the Foodways of Uplift

Creating the Foodways of Uplift

(p.23) 1 Creating the Foodways of Uplift
Every Nation Has Its Dish

Jennifer Jensen Wallach

University of North Carolina Press

This chapter argues that self-consciously respectable middle-class eaters aspired to dining practices that emphasized modernity, elegance, and food selections that did not bear the historical taint of slave rations. It situates the maneuverings of members of this group within the wider context of other Progressive Era attempts at food reform, which were often coordinated by self-proclaimed “domestic scientists” intent on practicing culinary social engineering. Uplift-oriented black eaters drew inspiration from their white counterparts but inevitably had an ambivalent relationship with white activists who were steeped in racism, conscious and otherwise, and who promoted, among other things, a rigorous training program for domestic servants, an occupational role that few post-emancipation African Americans were willing to celebrate.

Keywords:   Respectability, Domestic science, Racial uplift, Mary Church Terrell, Euthenics, Pure food, Nannie Helen Burroughs, Domestic servants

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