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New Orleans’ “restaurant renaissance,” chef humanitarians, and the New Southern food movement

Firth, Jeanne and Passidomo, Catarina (2022) New Orleans’ “restaurant renaissance,” chef humanitarians, and the New Southern food movement. Food, Culture and Society, 25 (2). pp. 183-200. ISSN 1552-8014

[img] Text (Firth Passidomo. 2022. Final Accepted Version) - Accepted Version
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Identification Number: 10.1080/15528014.2021.1884417


In this paper, we situate New Orleans’ post-Katrina “restaurant renaissance” within a context of historical and contemporary racial and gender inequities. This context provides a space for critical consideration of the celebratory narratives popularly attached to the city’s most prominent chefs and their roles in “rebuilding” New Orleans in the wake of Hurricane Katrina in 2005. Our critique focuses on the practice of chef “celanthropy” (celebrity philanthropy) and the contradictions often underlying that practice. While we situate this critique in New Orleans, our analysis is more broadly applicable to what Lily Kelting has described as the “New Southern Food Movement.” This movement relies on contradictory tropes of pastoral utopian pasts and harmonious multicultural futures that elide white male hegemony within the food industry, and southern food’s grounding in colonialism and enslavement.

Item Type: Article
Official URL:
Additional Information: © 2021 Association for the Study of Food and Society.
Divisions: Geography & Environment
Subjects: H Social Sciences > HD Industries. Land use. Labor
H Social Sciences > HN Social history and conditions. Social problems. Social reform
Date Deposited: 13 Apr 2022 15:54
Last Modified: 17 Apr 2024 21:36

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