What’s the difference between Southern cooking and “soul food?” Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one’s). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at University of Maryland College Park and department chair in the Department of American Studies. She also authored the books “Eating While Black: Food Shaming and Race in America” and “Building Houses out of Chicken Legs: Black Women, Food, and Power.” We chat about everything from oral traditions to “soul food” in popular culture, gendered roles in cooking, hyperlocal produce, systemic oppression and why someone would make chicken without seasoning it. On national television. Visit Dr. Psyche Williams-Torson’s website and follow her on Instagram and TwitterBuy Dr. Williams-Torson’s books: Eating While Black: Food Shaming and Race in America and Building Houses out of Chicken Legs: Black Women, Food, and PowerA donation went to: Cultivate Charlottesville  More episode sources and linksOther episodes you may enjoy: Glycobiology (CARBS), Microbiology (GUT BIOME), Indigenous Cuisinology (NATIVE COOKING), Food Anthropology (FEASTS), Bisonology (BUFFALO), Critical Ecology (SOCIAL SYSTEMS + ENVIRONMENT), Melaninology (SKIN/HAIR PIGMENT), Black AF in STEM, Genealogy (FAMILY TREES)Sponsors of OlogiesTranscripts and bleeped episodesSmologies (short, classroom-safe) episodesBecome a patron of Ologies for as little as a buck a monthOlogiesMerch.com has hats, shirts, masks, totes!Follow @Ologies on Twitter and InstagramFollow @AlieWard on Twitter and InstagramEditing by Mercedes Maitland of Maitland Audio Productions and Jarrett Sleeper of MindJam Media and Mark David ChristensonTranscripts by Emily White of The WordaryWebsite by Kelly R. DwyerTheme song by Nick Thorburn