Top Culinary Videos
Michael Twitty | “Culinary Justice: Defining a Theory of Gastronomic Sovereignty”
March 28, 2017 Food justice, social justice, environmental justice, food sovereignty—and entire language has developed around how we want to see and live in a better world where fairness and right action prevail. In an extension of these concepts, Michael has begun to promote his notion of culinary justice—the idea that historically oppressed peoples have a right to authority, sovereignty, prosperity and acknowledgement in their contribution to national and global foodways.
Chef Kabui | “Colonized Plate: A Tale of African Activism in the South”
February 13, 2018 Rooted in personal and family experience, Chef Kabui will discuss the role of race in the food movement. He asserts that food is the new instrument of oppression. Chek Kabui’s talk will cover family history, philosophy about a new cuisine, and practical actions to bring about change.
“What’s Cooking in Today’s Food System?” Tiny Talk by Julia Wolfson
October 25th, 2016 Julia Wolfson (Health Management and Policy, School of Public Health) discusses cooking patterns and health in her talk, “What’s Cooking in Today’s Food System?” at the 3rd Annual Fast Food for Thought.
All Culinary Videos
- Kiki Louya & Ederique Goudia | “Equity Matters: The Rise, Fall & Future of Detroit’s Restaurant Industry”
April 4th, 2023 In this Food Literacy for All session, Kiki Louya & Ederique Goudia discussed “Equity Matters: The Rise, Fall & Future of Detroit’s Restaurant Industry.” Register to attend future Food Literacy 2023 sessions here: https://umich.zoom.us/webinar/register/WN_0TGY1FaMRMSW2VzuP2pPDQ - Andy Jones | “Nudging Michigan Diners Toward Lower Carbon Food Choices”
March 14th, 2023 Fast Food for Thought is an annual event where a group of interdisciplinary UM SFSI faculty and staff affiliates give a series of 5 minute talks related to food and/or agriculture. Register to attend future Food Literacy… Read more: Andy Jones | “Nudging Michigan Diners Toward Lower Carbon Food Choices” - Lesli Hoey at Fast Food for Thought | “Eating our way out of Climate Change: The Role of University Dining”
Lesli Hoey (Taubman College of Architecture & Urban Planning) gives a tiny talk titled “Eating our way out of Climate Change: The Role of University Dining” at Fast Food for Thought at the University of Michigan on April 12th, 2022.… Read more: Lesli Hoey at Fast Food for Thought | “Eating our way out of Climate Change: The Role of University Dining” - Ravi Anupindi at Fast Food for Thought | “Transforming Food Systems Through Procurement”
Ravi Anupindi (Michigan Ross) gives a tiny talk titled “Transforming Food Systems Through Procurement” at Fast Food for Thought at the University of Michigan on April 12th, 2022. Introduction by Margot Finn, College of Literature, Science, and the Arts. Learn more… Read more: Ravi Anupindi at Fast Food for Thought | “Transforming Food Systems Through Procurement” - “Is Cooking a Poverty Trap for 3 Billion People?” Tiny Talk by Pam Jagger
Pam Jagger (School of Environment and Sustainability) gives a tiny talk titled “Is Cooking a Poverty Trap for 3 Billion People?” at the 5th annual Fast Food for Thought at the University of Michigan on October 9, 2018. Introduction by… Read more: “Is Cooking a Poverty Trap for 3 Billion People?” Tiny Talk by Pam Jagger - “Frank the Modern Day Forager” Tiny Talk by Chef Frank Turchan
Chef Frank Turchan (Michigan Dining) gives a tiny talk titled “Frank the Modern Day Forager” at the 5th annual Fast Food for Thought at the University of Michigan on October 9, 2018. Introduction by Margot Finn, College of Literature, Science… Read more: “Frank the Modern Day Forager” Tiny Talk by Chef Frank Turchan - Chef Kabui | “Colonized Plate: A Tale of African Activism in the South”
February 13, 2018 Rooted in personal and family experience, Chef Kabui will discuss the role of race in the food movement. He asserts that food is the new instrument of oppression. Chek Kabui’s talk will cover family history, philosophy about a new… Read more: Chef Kabui | “Colonized Plate: A Tale of African Activism in the South” - Michael Twitty | “Culinary Justice: Defining a Theory of Gastronomic Sovereignty”
March 28, 2017 Food justice, social justice, environmental justice, food sovereignty—and entire language has developed around how we want to see and live in a better world where fairness and right action prevail. In an extension of these concepts, Michael… Read more: Michael Twitty | “Culinary Justice: Defining a Theory of Gastronomic Sovereignty” - Ari Weinzweig | “My Beliefs about Food and Cooking”
In this session of Food Literacy for All, Zingerman’s Co-founder and CEO, Ari Weinzweig will share a brief historical overview of beliefs about food and cooking in the US before and after Zingerman’s first opened it’s doors in March of… Read more: Ari Weinzweig | “My Beliefs about Food and Cooking” - “What’s Cooking in Today’s Food System?” Tiny Talk by Julia Wolfson
Julia Wolfson (Health Management and Policy, School of Public Health) discusses cooking patterns and health in her talk, “What’s Cooking in Today’s Food System?” at the 3rd Annual Fast Food for Thought. Introduction by Lesli Hoey, Urban and Regional Planning
