Eating Global America: Postwar Hospitality and Cultural Politics
Endorsed by the Business History Conference (BHC)
Friday, April 1, 2022, 10:30 AM - 12:00 PM
Type: Virtual Session
Tags: Consumerism and Consumption; Nationalism and Transnationalism; Transportation, Travel, and Exploration
Pre-circulated session: When the global pandemic froze most travel in the Spring of 2020, the world became aware of how central the hospitality industry, in its many forms, is to world economies. We became aware of just how much ‘normal life’ involves sleeping in rented beds and eating meals made by strangers. The international market for hospitality is a modern construction, forged in the seemingly inhospitable era of the Cold War, when place and ideology were uniquely linked. Papers in this panel explore the emergence of the modern American hospitality industry as a facet of American cultural politics.
Chair: Roger Horowitz, Hagley Museum and Library
Roger Horowitz is an historian of American business, technology, and labor and an expert on the nation’s food. He is Director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library. He is author of four books about American food history and editor of ....
Panelist: Daniel Eric Bender, University of Toronto
Daniel Bender is the Director of the Culinaria Research Centre, Canada Research Chair in Food Cultures, and Professor of History and Food Studies at the University of Toronto. He is the author or editor of six books, including most recently (with Simone Cinotto, ed.) Food Mobilities: Making of World Cuisines (University of Toronto Press) and The Animal Game: Searching for Wildness at the American Zoo (Harvard University press). He is a member of the editorial collective and a podcast host for Gastronomical: The Journal for Food Studies.
Panelist: Megan J. Elias, Boston University
Dr. Megan J. Elias is Associate Professor of the Practice and Director of the Gastronomy Program at Boston University. She earned her PhD in history at the City University of New York Graduate Center and has since published five books in food history. Elias has been the recipient of several grants for her work, including a grant from the National Endowment for the Humanities for her Foodways and Humanities project, which brought together culinary arts and history students to recreate and adapt historic foodways to the contemporary context.
Panelist: Elizabeth Ann Zanoni, Old Dominion University
Elizabeth Zanoni is Associate Professor of History at Old Dominion University. She is a historian of the United States with a focus on global migration, food, gender, and consumer culture. She is the author of Migrant Marketplaces: Food and Italians in North and South America (Urbana: University of Illinois Press, 2018) and co-editor with Irina D. Mihalalche of The Bloomsbury Handbook of Food and Material Cultures (Bloomsburg, forthcoming).