Research

Theresa McCulla’s first book, “Consumable City: Food and Race in New Orleans” (in progress), shows how the pleasurable sensory experiences associated with New Orleans’s culinary world made food a uniquely powerful tool in the exclusion of people of color.

To explore intersecting histories of leisure and labor in a famously multiethnic city, McCulla integrates methodologies of history, material culture, and food studies to interpret postcards, stereographs, cookbooks, menus, souvenirs, markets, monuments, and restaurants. In exploring how invented public memory became history in New Orleans, she sheds light on the roots of persistent inequalities in many American places and the means by which people of color resisted.

The dissertation on which this project is based was a semifinalist for the 2017 Herman E. Krooss Prize for the best dissertation in business history, awarded by the Business History Conference, and a finalist for the 2016 Ralph Henry Gabriel Prize for the best dissertation in American Studies, awarded by the American Studies Association.

 

image: The Levee – New Orleans, 1884, Library of Congress