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Lucy M. Long

Lucy M. Long directs the Ohio-based non-profit Center for Food and Culture (www.foodandculture.org) and is an adjunct assistant professor in American studies, ethnic studies, folklore, nutrition, and tourism at Bowling Green State University in Ohio. With a PhD in Folklore and Folklife (University of Pennsylvania), she has researched food’s role in constructing, performing and negotiating meaning, identity, community, and power since the 1980s. She has published numerous articles, museum exhibits, and video documentaries on a variety of topics around food, including the books, Culinary Tourism (2004), Regional American Food Culture (2009), Ethnic American Food Today: A Cultural Encyclopedia (2015), The Food and Folklore Reader (2015), Ethnic American Cooking: Recipes for Living in A New World (2016); Honey: A Global History (2017), and Comfort Food Meanings and Memories (2017). She also explores issues around food and sustainability, developing and presenting programs and materials for K-12 education and the general public. Current projects include a book on apples in the Midwestern imagination, a catalog of traditional Appalachian music related to food, and curriculum materials for “whirled peas”: pedagogies for peace that uses food to explore issues in social justice.

My Authors Sessions

Thursday, October 11