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Learning about the broader contexts of food

November 25, 2020

Focusing on topics ranging from North Carolina’s pork industry to school lunches, the College of Arts & Sciences’ “Southern Food Studies: Food and Race in America” course is causing some Carolina students to think twice about the food on their forks.

Bookmark This

December 6, 2019

Introducing Bookmark This, a feature that highlights new books by College of Arts & Sciences faculty and alumni, published on the first Friday of every month during the academic year. Featured book: “The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables,” edited by Elizabeth S. D. Engelhardt, with Lora E. Smith.

Savoring Southern apples

May 1, 2019

Digital research projects in a senior seminar in Southern studies illuminate the history, stories, locations and culture of Southern apples. Students at UNC-Chapel Hill are the first to explore a new collection of papers on Southern apples in the Southern Historical Collection in Wilson Library.