Creating Comfort in a Pandemic: Intergenerational Perspectives on Feeding Resiliency


Diane Tye (Memorial University of Newfoundland)

During the Covid-19 pandemic many people found comfort in their kitchens. At different points this search for solace led to flour and yeast shortages, sparked seemingly endless posts of sourdough on social media, and resulted in popular blogs and videos created by home cooks. Considering the foods and food practices that have sustained my own family during challenging times over four generations, I grapple with the kinds of comfort and connections that foodways offer us during times of uncertainly and loss. Placing pandemic comfort food within an intergenerational context, I reflect on its complexities as protection and escape.

Part of 36-06 Comfort Foodways During the COVID-19 Pandemic , Wednesday, October 20, 5:15 pm–6:45 pm