TRANSFERWARE WORLDWIDE LECTURE SERIES - 19th Century English and Low Country Vessels Created by Makers Josiah Wedgwood, Enoch Wood, and Enslaved David Drake
1 PM Eastern USA Time
Titled: 19th Century English and Low Country Vessels Created by Makers Josiah Wedgwood, Enoch Wood, and Enslaved David Drake
Lecturer: Scott Alves Barton, Faculty Fellow in Race and Resilience at Notre Dame
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Description: Scott Alves Barton holds a Ph.D. in Food Studies from New York University, is a faculty fellow in Race and Resilience at the University of Notre Dame. He had a 25-year career as an executive chef and culinary educator. Ebony magazine named him one of the top 25 African American/Diaspora chefs. His research and publications focus on women’s knowledge, the intersection of secular and sacred cuisine as a marker of identity politics, cultural heritage, political resistance, and self-determination in Northeastern Brazil. Recent publications include “Radical Moves from the Margins: Enslaved Entertainments as Harvest Celebration in Northeastern Brazil,” in The Body Questions: Celebrating Flamenco’s Tangled Roots, “Food and Faith,” in Bryant Terry’s Black Food: Stories, Art, and Recipes from the African Diaspora. His exhibition, Buried in the Heart: A Repast for Angels and Martyrs focusing on anti-black violence, funerary foods and African Diaspora ancestral worship opened in January at Lynden Sculpture Garden, Milwaukee as part of his ongoing Call & Response residency as public scholar. Barton’s previous residencies include Juba/Sanctuary, honoring the beginning of enslavement, 1619-2019. Barton is currently writing a companion manuscript for this exhibition, Reckoning with Violence and Black Death: Repasts as Community Ritual.
Our Speaker: Scott has been a fellow at Instituto Tepoztlán, Vanderbilt’s Issues in Critical Investigation, Fundação Palmares and has served as a board member of the Southern Foodways Alliance. Scott is a board member of The Association for the Study of Food and Society, Secretary/Treasurer of The Society for the Anthropology of Food and Nutrition, Co-Chair of the African Diaspora Religions Unit within the American Academy of Religion, and a board member of The Indigo Diaspora Arts Alliance. Scott has been working as a curriculum consultant to the Culinary Institute of America, in Hyde Park, N.Y., the African Diaspora Heritage educational gardens at the New York Botanical Gardens, and the Center for Culinary Development. This autumn, Scott will continue at Notre Dame as a an Assistant Professor in Africana Studies.