Podcast appearances and mentions of Joseph C Ewoodzie

Food is central to the daily existence of Americans, whether we are growing it, shopping for it, preparing it, or consuming it.  Dr. Joseph C. Ewoodzie, Jr. argues that, for many, food intersects with race and class to help form our identity as individuals. Ewoodzie is an associate professor of sociology and the Vann Professor of Racial Justice at Davidson College.  He uses qualitative research to examine how marginalized populations in urban areas make sense of inequalities in their everyday lives and ethnographic methods to investigate how those same populations interpret their social selves and the boundaries that both constrain and enable them.  Ewoodzie has used both music and food as a lens to understand the cultural dynamics of African American life in urban settings.  His most recent book, “Getting Something to Eat in Jackson: Race, Class, and Food in the American South,” paints a vivid portrait of African American life in the urban south, using food to explore the complex interactions of race and class.  His first book, “Break Beats in the Bronx: Revisiting Hip Hop's Early Years,” combines historical and sociological methods to examine symbolic boundaries and tell the creation story of hip hop.  Ewoodzie was awarded the 2021 C. Wright Mills Award for “Getting Something to Eat in Jackson,” a distinction awarded annually by the Society for the Study of Social Problems for the book that “best exemplifies outstanding social science research and a great understanding of the individual and society.” See omnystudio.com/listener for privacy information.

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University.

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/public-policy

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city's fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life. Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology