Jump to ContentJump to Main Navigation
Every Nation Has Its DishBlack Bodies and Black Food in Twentieth-Century America$
Users without a subscription are not able to see the full content.

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

Show Summary Details
Page of

PRINTED FROM UNIVERSITY OF NORTH CAROLINA PRESS SCHOLARSHIP ONLINE (www.northcarolina.universitypressscholarship.com). (c) Copyright University of North Carolina Press, 2019. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in NCSO for personal use.date: 20 November 2019

Creating the Foodways of Uplift

Creating the Foodways of Uplift

Chapter:
(p.23) 1 Creating the Foodways of Uplift
Source:
Every Nation Has Its Dish
Author(s):

Jennifer Jensen Wallach

Publisher:
University of North Carolina Press
DOI:10.5149/northcarolina/9781469645216.003.0002

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

North Carolina Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs , and if you can't find the answer there, please contact us .