Public kitchens are more directly intertwined with food systems—industrial, local, organic, sustainable. The public kitchens from where people speak include restaurants, schools, cultural centers, museums, churches, parks, food trucks, food wagons. One thing those who speak from these sites have in common is a desire to recall and preserve culinary practices that nourish physical bodies by feeding them with a sensory knowledge that bridges histories, politics, and cultures.






Meredith E. Abarca, Ph.D
Creator, Editor, Curator of EPFV
Professor of Food Studies and Literature
Department of English
The University of Texas at El Paso

 Humanities Collaborative 

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