Dr. John van Willigen Applies Anthropology to Kentucky Food and the Wide World: HWC-2017-07-11
Listen to this episode here.
While Ouita and Chris travel, Rona talks with Dr. John van Willigen about his life and work as an applied anthropologist. John's interests have led him to study Wisconsin-brewed Kikkoman soy sauce, work with the Tohono O’Odham Nation in Arizona, document Kentucky's tobacco farming and family farm life, and chronicle Kentucky's community cookbooks. One of his current arenas of research and writing involves learning what people ate in Kentucky from about 1750 to 1820, when the steamboats arrived (and brought oysters, along with much change.)