Loyola at a Glance
Inaugural NolaLoyola 2011: Live to Eat celebrates the best of New Orleans cuisine
September 16, 2011
New Orleans is unlike any other city in the world, and for lovers of great food, it's a little slice of heaven. This is why Loyola University New Orleans is proud to celebrate the Crescent City's flair for food by presenting NolaLoyola 2011: Live to Eat, Sept. 30. The day’s events begin at 9 a.m. on Loyola’s main campus with panel papers and discussions revolving around the city’s food culture. It culminates at 7:30 p.m. with a panel discussion in Nunemaker Auditorium featuring iconic food figures Leah Chase of Dooky Chase Restaurant, JoAnn Clevenger of Upperline Restaurant, and Ti Martin of Commander's Palace.
This gastronomic fête, sponsored by the Center for the Study of New Orleans, will feature a fusion of the history of New Orleans cooking, from the simple to the extravagant, with samples of local cuisine and and music by the Davis Rogan Band, featured in the award-winning HBO series "Treme."
During the evening panel discussion, Chase, Clevenger and Martin will provide insight into the innovations, tradition and culture of culinary New Orleans and why food holds a never-ending fascination for friends and citizens of the Big Easy.
“For our inaugural NolaLoyola celebration we wanted to highlight a facet of the city that makes New Orleans distinctively different than any other city in the country. When people think New Orleans, one of the first things that come to mind is our great food,” said CSNO Director Leslie Parr, Ph.D. “Our food is as diverse and rich as our population, from the muffaletta to the beignet to shrimp etouffee. Locals and visitors alike know that a meal in New Orleans is not just a meal – it’s a celebration.”
NolaLoyola 2011: Live to Eat is free and open to the public. Registration begins at 8 a.m. in the Monroe Library.
The full schedule of the event is listed below. For more information about NolaLoyola 2011: Live to Eat, contact Matt Lambert at 504-861-5448 or email@example.com.
Monroe Library – First Floor Conference Room “Living Room” - 8 a.m. – 12 p.m.
Foodways as Cultural Identity in New Orleans
Monroe Library Multi-Media Room 2: 9 a.m. – 10:15 a.m.
“The Written Restaurant: Criticism and New Orleans Food Culture.”
David Beriss, University of New Orleans Department of Anthropology
“The Picayune Creole Cook Book and the Creation of a Creole New Orleans: The Cookbook as a Social History.”
Rien T. Fertel, Tulane University Department of History
“’I Want, I Need, I Have to Have You:’ Why Does the Return of the Camellia Grill Matter in Post-Katrina New Orleans?”
Qiaoyun Zhang, Tulane University Department of Anthropology
Panel Comments: Mark Fernandez, Loyola University New Orleans Department of History
Food and Social Justice in New Orleans: A Plenary Session on Fighting Hunger
Library Multi-Media Room 2: 10:30 a.m. – 11:30 a.m.
Daphne Derven, Emeril Lagasse Foundation
Natalie Jayroe, Second Harvest Food Bank
Panel Moderator: Fr. Fred Kammer, S.J., J.D. Director, Jesuit Social Research Institute
11:45 a.m. – 1:30 p.m.
Music by “D.J. Davis” Rogan and His Band at Loyola’s Peace Quad.
Culinary History as Public History: The Confluence of Family, Oral, and Bibliographical Research in New Orleans Food History
Library Multi-Media Room 1: 1:30 p.m. – 2:45 p.m.
“The Concept of the ‘Foreign French’ and the Establishment of New Orleans as a Food City.”
Susan Tucker, Newcomb College Center for Research on Women, Tulane University.
“From Mercato to Market: The Evolution of the Muffaletta from Sicily to New Orleans”
Dana Logsdon, Baker and Independent Scholar
“Family History Resurrecting New Orleans Industrial Food History: Pelican Cracker Company.”
Michaell Mizell-Nelson and Cecelia Dugas, University of New Orleans Department of History.
Panel Comments: Pamela Tyler, University of Southern Mississippi Department of
Global and Geographic Diffusions of New Orleans Food Culture
Library Multi-Media Room 2: 1:30 p.m. – 2:45 p.m.
“Geography of a Food, or Geography of a Word? The Curious Cultural Diffusion of Sagamité.”
Richard Campanella, Associate Director, Center for Bioenvironmental Research, Tulane University
“Local Traditions, Global Markets, and Environmental Degradation: An Environmental History of New Orleans from the Perspective of Antoine’s Restaurant.”
Christopher Charles Morris, University of Texas at Arlington
Panel Comments: Liz Williams, Director, Southern Food and Beverage Museum
Exoticism and Spiritualism: Food and Perception of 19th Century Afro-New Orleanians
Library Multi-Media Room 1: 3 p.m. – 4:15 p.m.
“Consuming the Other: Antebellum New Orleans and Its Racial Delicacies.”
Frederick Charles Staidum, Northwestern University
“Hoodoo, Food, and Power: The Meanings of Food in the African-Inspired Spiritual Cultures of New Orleans.”
Ras Michael Brown, Southern Illinois University Carbondale
Panel Comments: Judith Hunt, Loyola University New Orleans Department of History
Politics, Race, and Food in New Orleans Popular Culture
Library Multi-Media Room 2: 3 p.m. – 4:15 p.m.
"Lafcadio Hearn’s Creole Recipes, the 1896 ‘Dumb Society’ Mardi Gras Parade in New Orleans, and the Lafayette ‘Five O’clock Tea Club:’ The Politics of Tea Parties in Late 19th Century Louisiana."
Pamela A. Ivinski, Research Director, Adelson Galleries, New York.
“’Just like Ole Mammy used to Make:’ Reinterpreting New Orleans African American Praline Vendors as Entrepreneurs.”
Chanda M. Nunez, University of New Orleans
Panel Comments: Alecia Long, Louisiana State University Department of History
All attendees are encouraged to attend our evening keynote event:
“New Orleans on a Plate: A Conversation about Legendary Fare”
Ti Martin of Commander’s Palace, Leah Chase of Dooky Chase and JoAnn Clevenger of Upperline
7:30 p.m. – 9 p.m.
Monroe Hall, Loyola University New Orleans
Loyola at a Glance is written and distributed for the faculty, staff, students and friends of Loyola University New Orleans. It is published by the Office of Public Affairs, Greenville Hall, Box 909, 7214 St. Charles Avenue, New Orleans, LA 70118. (504) 861-5888.
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