In November, we had several news media outlets cover our fifth annual Smithsonian Food History Weekend. Our annual theme was “Power Through Food.” Leading up to the weekend, I appeared on the podcasts Foodie and the Beast as well as Industry Night with host Nycci Nellis, the latter of which you can listen to here. Cindy Lange-Kubick of the Lincoln Journal star interviewed our team and quoted me in her article about two Lincoln-based food entrepreneurs who spoke at Food History Weekend. You can read her article, “Two Lincoln food entrepreneurs at the Smithsonian sharing their dream” here.
In October of 2019, the BBC’s Bryan Lufkin interviewed me about the history of globalized fast food. He quoted me in his article entitled, “The bizarre rise of fast food fused with snack foods,” which you can find here.
On March 13, 2019, WTOP’s Rachel Nania published an article about an upcoming “Cooking Up History” demonstration with Chef Carla Hall and her interpretation of soul food. In the peice, Nania features quotes from both Hall and me. You can read the article here.
On January 30, 2019, Swiss Ambassador Martin Dahinden invited me to participate in the Meridian Global Leadership Council salon series on culinary diplomacy. During that panel, I was able to share how the “Cooking Up History” program at the National Museum of American History is a platform of culinary diplomacy. In that program, we create a space for guest chefs to share their experiences with our museum visitors. Meridian International wrote an article about the event, which you can find here.
In December, Linda Pelaccio, host of Taste of the Past, invited me to speak about my manuscript research on New Orleans’ historic food culture and economy on her radio show. You can listen to that podcast here.
During the 2018 Food History Weekend Roundtables, the Julia Child Foundation met with panel participants after their talks to re-cap key themes from their discussions. As the moderator for the panel “Selling Regions,” I had the opportunity to speak about the role of power in shaping narratives about American regions and American regional foodways. You can listen to my comments starting at 41:40 of the “Voices from Food History Weekend” episode on the Inside Julia’s Kitchen podcast. You can find the recording here.
In October 2018, the Smithsonian Food History Team and I appeared on several radio programs to promote 2018 Food History Weekend. One of the programs, Industry Night with Foodie and the Beast, provided me an opportunity to speak about my work at the National Museum of American History, including my role as host and program developer of “Cooking Up History,” our monthly cooking demonstration series. Additionally, I was able to talk about the lineup of chefs, scholars, and food practitioners we recruited for Food History Weekend. You can hear the full interview here and see a write-up about the interview here. I was also featured on the Capital Culture podcast, where I spoke about our exciting programming for 2018 Food History Weekend. You can listen to the podcast, “Episode 105: Gerard Butler on His New Movie, Marine Corps Marathon Takes Over DC, Plus Food History Weekend” here.
In September, Eric Ferreri featured my Duke Versatile Humanist Internship with the Smithsonian National Museum of American History in a Duke TODAY article entitled, “Oh, The Places You Could Go – With a Ph.D.” You can read about my internship and my position as the Historian of the American Food History Project in the article here.
In August of 2018, I was interviewed about the Smithsonian’s American Food History Project on the podcast: Dr. Scoff and the Prof. You can listen to Ep. 6 of their podcast here.
In August of 2018, the Today Show profiled “Cooking Up History,” mentioning me by name, and the National Museum of American History’s celebration of what would be Julia Child’s 106th birthday. Read the article here.
In March of 2018, Duke University also recognized my efforts to find a fulfilling career beyond the traditional academic track. Read more here.
The Chronicle of Higher Education featured my career path to the Smithsonian in an article entitled, “Rebranding the Ph.D.,” which can be found here. The article discusses my internship experience at the Smithsonian, made possible by the Versatile Humanists project at Duke University, which eventually led into a position as the historian of the American Food History Project.
For Women’s History Month in March of 2018, Chris Brusatte of Taylor Studios, Inc. interviewed me for their blog series “Experts in the Field,” which highlights the careers of museum professionals. My interview, “Lessons from Dr. Ashley Rose Young,” can be found here.
In February of 2018, Rachel Nania of Washington D.C.’s WTOP interviewed me about the 2018 “Cooking Up History” series at the Smithsonian Institution’s National Museum of American History. The piece, which elaborates on our annual theme of “regions,” can be found here.
The Duke History Department announced my position as the Historian of the American Food History Project at the Smithsonian Institution’s National Museum of American History on the department’s website. You can see the announcement, “Ashley Rose Young Joins Smithsonian as Historian of American Food History Project,” here.
In October 2017, Duke Magazine featured my work with the American Food History Project at the Smithsonian Institution’s National Museum of American History. The article, “Ph.Ds are Defining Success in a New Way,” can be found here.
Sandra Gutierrez, a writer and cook specializing in Latin American cuisines, came to the National Museum of American History to prepare, live on stage, dishes that represented an emergent Southern-Latino cuisine in the US South. As the host of “Cooking Up History,” I worked closely with Sandra as we chose recipes, identified key historical themes, and then, on the day of the event, prepared the dishes together in front of a live audience. Sandra wrote about her experiences, mentioning our collaboration in this article published in the Oxford American: “A Day at the Mall.”
NPR’s The Salt featured the work of my colleagues and I at the Rubenstein Library in this article: “At Duke University, A Bizarre Tour Through American History and Palates.” The story features my research and experimentation with reviving historic Creole gumbo recipes housed in the Rubenstein’s archives.
In September of 2017, I received an honorable mention in the Honey & Wax Book Collecting Contest. My collection, closely tied to my academic research, features historic Creole cookbooks as well as works of literature and ephemera that feature New Orleans’ local food culture and economy. You can find my collection mentioned in an article by the Paris Review, “Six Young Women with Prize-Winning Book Collections.”
The Smithsonian Office of Fellowships & Internships featured my graduate intern fellowship with the Smithsonian Food History Project in this blog post, “What’s Cooking With Smithsonian Fellows.” The article features images and content from my role as host of “Cooking Up History,” a monthly program at the museum where a guest chef prepares, live onstage, several dishes that speak to themes in American history.
This fall, I am serving as a Bass Fellow through Duke University’s Center for Instructional Technology (CIT). Over the course of the semester, I will develop innovative digital pedagogy that enables me to pair an analysis of U.S. history with sound studies. Welcoming me to the CIT team, Sophia Stone wrote up a blog post about my involvement at the Center.
In August of 2017, I hosted a program at the Smithsonian’s National Museum of American History as part of the “Cooking Up History” series. The title of this event was “Julia Child’s Kitchen Classroom,” which explored Julia’s critical role in introducing American audiences to a diverse body of professional chefs, many of them women and minorities. CNN and NTD filmed the program, interviewing me and our guest chef, Lynne Just. CNN produced a video clip, “Celebrating the Life of Julia Child.” NTD created a video clip and a news article, which you can find here and here.
In the summer of 2017, I was a Graduate Intern Fellow at the Smithsonian’s National Museum of American History. My internship was sponsored by the Versatile Humanists Program at Duke and was featured on their blog: “8 Ph.D. Students Receive Internships Through Versatile Humanists at Duke.”
In the early summer of 2017, I was featured in a Duke Forward video that followed me through a “typical day” at the David M. Rubenstein Rare Book & Manuscript Library where I interned for two years. The video highlights my passion for cooking, and how I use the library’s rich resources to explore the complexities of culinary history.
In May of 2017, the Duke Graduate School announced my selection to participate in the Versatile Humanities Internship Program in this press release. In the summer of 2017, I will intern at the Smithsonian National Museum of American History where I will be a part of the American Food History Project.
In February of 2017, the Duke Graduate School wrote a profile about my personal and academic interests in food and how they influenced my photography exhibit, “To Market, to Market! Urban Street Food Culture Around the Globe.” The article is titled, “History Students Offers Up Food For Thought.” During the interview, I spoke about everything from my grandfather’s street food stand to my travels seeking out food markets abroad. At one point during the interview, I demonstrated several historic street food vendor cries. The soundbites of me singing them are incorporated into the article and demonstrate my longstanding passion for music.
In May of 2016, the Rubenstein Library conducted an interview with me about my background and interests in history and library and information science. Katrina Martin, who conducted the interview, posted the article here: “Meet the Staff: Reference Intern Ashley Rose Young.”
In the fall of 2015, Bryan Roth at Duke Today magazine wrote a piece about the Rubenstein Test Kitchen blog, of which I am a contributing author. The blog features historic recipes from the cookbook collections at the David M. Rubenstein Rare Book & Manuscript Library at Duke University. For the article, he interviewed me about my goals for the project and my desire to reach broad audiences through my posts. I do so by providing background information on the significance of a dish in American history and chatting about my experiences making the dish in a modern kitchen. Roth’s article is titled, “From the Archives: Foodies Go Historical for the Holidays.”
In the summer of 2015, Hanna Rasking of the Post and Courier wrote a blog post about the panel I participated on at the Southern Association for Women Historians’ Tenth Southern Conference on Women’s History. Her piece, “Visiting historians take up issues of women and food,” provides a wonderful overview of our panel, “Pure Creole: Women of Color in the Making of New Orleans Food,” as well as the work of participating scholars’ papers.
In the Winter of 2015, Bill Daley of the Chicago Tribune wrote a fascinating piece on Lena Richard, New Orleans-food icon. He drew upon the research of culinary professionals and scholars, including myself, to build a compelling snap-shot of her incredible accomplishments. The article is titled, which mentions the exhibited I curated as well as Richard’s impact on American foodways is titled, “Lena Richard carved culinary path for African-Americans.”
In September of 2014, I was invited to speak at the Smithsonian Institute’s FOOD in the Garden Foodways and Waterways: 1814-2014 held at the National Museum of American History. The video of that discussion about New Orleans’ dynamic food culture and historic food markets is available here.
In mid-September 2013, I presented an academic paper on Lena Richard at the “Women, Work, and Food Conference” hosted by the Southern Foodways Alliance (SFA) at the University of Mississippi. In anticipation of the event, the SFA posted an article, “Director’s Cut: Women, Work, and Food, a Graduate Student Symposium,” which features my paper. Additionally, you can find a recap of the event and my paper, “From Red Beans and Rice to Oysters Rockefeller: Rethinking Racial Boundaries in New Orleans’ Mid-Twentieth Century Restaurant Culture” here. Last but not least, the SFA put together a podcast called Okraclass featuring the papers presented at the conference, which can be found here.
On February 21, 2013, I competed in the “Battle of the Books” competition as part of Duke’s Andrew T. Nadell Book Collectors Competition. My collection, “New Orleans’ Nourishing Networks: Foodways and Municipal Markets in the Nineteenth Century Global South” won first prize in the graduate student division. A local Durham newspaper featured the “Battle of the Books,” including my collection, in “Going by the Book,” The Herald Sun, February 22, 2013. I am also featured in the event’s video (Andrew T. Nadell Book Collectors Competition Video). My success at Duke made me eligible to compete in the National Collegiate Book Collecting Contest, where I won second prize. The Antiquarian Book Sellers’ Association announced the winners through this blog post. In addition, Duke Libraries followed up with a very kind write-up on my collection, which can be found here. Last, but not least, Fine Books magazine featured my collection through their website, which can be found here.
In the fall of 2012, I was featured in Duke’s daily newspaper, “Duke Student Explore Global Food Connections,” Duke Chronicle, November 2, 2012
The Lena Richard: Pioneer in Food TV Exhibit received some press coverage in New Orleans: “Lena Richard, local television cooking star, to be celebrated,” The Times Picayune, March 18, 2012