The impact of gentrification in Brooklyn’s changing neighborhoods has been widely discussed as it pertains to housing, transportation, and jobs. But what about its impact on what reaches our communities’ plates?
Join us on May 11th as food writers Nikita Richardson and Ligaya Mishan unpack the topic of “food gentrification” and what it means for Central Brooklyn in a conversation moderated by Prof. Sharon Zukin.
This event is a part of Meals As Collective Memory, an oral history project powered by Weeksville Heritage Center (WHC) in partnership with NYC Commission On Human Rights that celebrate and explore Brooklyn’s food culture from across the African diaspora. In addition, Meals as Collective Memory promotes the kind of self-reliance that made historic Weeksville a model community by providing workshops to assist residents in starting or expanding their own food businesses.
Nikita Richardson is a staff writer at Grub Street at New York Magazine, where she focuses on the New York dining scene as well as trends in food.
Ligaya Mishan writes for the New York Times and is a contributing editor at T magazine. Her essay “Born in the U.S.A.: The Rise, and Triumph, of Asian-American Cuisine” was selected for the 2018 edition of Best American Food Writing. Her criticism has appeared in the New York Review of Books and The New Yorker. She is the daughter of a Filipino mother and a British father and grew up in Honolulu, Hawaii.
Sharon Zukin professor of sociology at Brooklyn College and the Graduate Center of the City University of New York. She is the author of Naked City: The Death and Life of Authentic Urban Places and the coauthor of Global Cities, Local Streets, a book about neighborhood shopping streets from New York to Shanghai. Her new book on New York’s tech economy will be published in 2020.