Suzanne Cope on immigrant labor and "American" cuisine

Meant To Be Eaten

Suzanne Cope, PhD is an educator, narrative journalist, and scholar. She's written on food near and far: from small-batch cheesemakers in Northern California to cooking schools in Marrakech, on the popularity of sauerkraut in Cuba, the feminist history of food journalism, and to the ever-changing streets of Bed-Stuy. How did/do we define American culture, if not by constituent parts? How did immigrants and early-wave feminists interpret American cuisine differently than “Americans” do today? And why, now a push for gastro-nationalism? Cope is currently working on a book about the back door restaurants of the civil rights movement and how the government worked to stop them; she also teaches writing at NYU.

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