New Orleans’ “restaurant renaissance,” chef humanitarians, and the New Southern food movement

Jeanne Firth and Catarina Passidomo

LSE Research Online Documents on Economics from London School of Economics and Political Science, LSE Library

Abstract: In this paper, we situate New Orleans’ post-Katrina “restaurant renaissance” within a context of historical and contemporary racial and gender inequities. This context provides a space for critical consideration of the celebratory narratives popularly attached to the city’s most prominent chefs and their roles in “rebuilding” New Orleans in the wake of Hurricane Katrina in 2005. Our critique focuses on the practice of chef “celanthropy” (celebrity philanthropy) and the contradictions often underlying that practice. While we situate this critique in New Orleans, our analysis is more broadly applicable to what Lily Kelting has described as the “New Southern Food Movement.” This movement relies on contradictory tropes of pastoral utopian pasts and harmonious multicultural futures that elide white male hegemony within the food industry, and southern food’s grounding in colonialism and enslavement.

Keywords: celanthropy; chefs; culinary tourism; food justice; New Orleans (search for similar items in EconPapers)
JEL-codes: J01 R14 (search for similar items in EconPapers)
Pages: 18 pages
Date: 2022
New Economics Papers: this item is included in nep-cul
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Published in Food, Culture and Society, 2022, 25(2), pp. 183-200. ISSN: 1552-8014

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Persistent link: https://EconPapers.repec.org/RePEc:ehl:lserod:114893

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