Fourteenth International Conference on Food Studies

Abstract

This paper focuses on the work I’ve done at a variety of institutions to build archival collections documenting evolving communities through culinary archives. This includes oral histories with chefs, restaurant owners and workers, farmers, and household cooks, as well as menus and “food ephemera.” Miami, Florida, where I live and work, is a perfect test case for this type of collecting. It is a very diverse city, with a majority Hispanic population. Collecting “food archives” allows researchers as well as those involved in culinary work to see how recipes evolve, and how our concept of cultural identity through foodways is constantly in flux. The study incorporates a slide show with examples from the archives at the University of Miami, and I offer practical examples on building similar collections in a variety of settings (academic, public, and private collections).