Lucy M. Long (Center for Food and Culture)
The popularity of comfort food in the US during the pandemic raises questions about the realities of people’s experiences around food. Expanding food to foodways encourages recognition of the potential for both discomfort and comfort through the wide range of practices, contexts, and performances involved in eating. Observations from a virtual oral history invites a critique of the concept of comfort food as reflecting American individualism and moralities around food but also demonstrates emergent strategies for creating resilient practices. Using liminality as a lens for both comfort food and the pandemic suggests explanations for the popularity of this genre.
Part of 36-06 Comfort Foodways During the COVID-19 Pandemic , Wednesday, October 20, 5:15 pm–6:45 pm