My first book, titled Provisioning Charleston: How Race Shaped Food and Eating in the Antebellum South, is under contract with Cambridge University Press in their Studies of the American South series. I am excited to share the book has an anticipated release date of April, 2021! The book is a farm-to-fork history of the antebellum South’s most politically, economically, and culturally important city. While scholarship has long recognized South Carolina’s bondpeople for creating and sustaining one of the most profitable economies in world history, Provisioning Charleston specifies the role of African American labor and culture in shaping the Lowcountry region’s culinary culture.In this work, I trace bondpeople’s role as the growers of regionally-produced provisions, as lynchpins between rural sites of production and the urban market, as skilled cooks who transformed ingredients into meals, and as tastemakers who shaped the flavors of racial identity for white and black households alike. Thus, Provisioning Charleston provides insight into the intimate structures of daily labor, economy, racial identity, and material life by examining not just what people ate but why and how they made those choices
Provisioning Charleston has important ramifications for scholars of American and Atlantic foodways, African American history, agricultural and environmental history, labor history, antebellum culture and society, material culture, and Southern studies. This work is not only important to scholars of these fields but could also be utilized in the classroom for upper division undergraduate classes or graduate classes on foodways, African American history, American history, Atlantic world history, gender history, labor history, and Africana studies.