Presented in partnership with Vanderbilt University’s Division of Government and Community Relations and the Vice Provost’s Office of Arts, Libraries, and Global Engagement 

In partnership with Vanderbilt University’s Division of Government and Community Relations and the Vice Provost’s Office of Arts, Libraries, and Global Engagement, the Frist Art Museum presents “Food for Thought,” a three-part series of interdisciplinary conversations over lunch or happy hour inspired by our exhibitions. These discussions will be presented by Vanderbilt faculty and staff, Frist Art Museum staff, and other members of the Nashville community.

Consider how colonialism impacts cultural dynamics and influences our culinary tastes during this conversation inspired by Farm to Table: Art, Food, and Identity in the Age of ImpressionismTennessee Harvest, 1870s–1920s, and M. Florine Démosthène and Didier William: What the Body Carries.

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About the panelists

Ted Fischer

Edward (Ted) Fischer is the Cornelius Vanderbilt Professor of Anthropology at Vanderbilt University, where he also directs the Institute for Coffee Studies. He founded an award-winning social enterprise in Guatemala to combat malnutrition, and he advises the World Health Organization on behavioral and cultural insights. He has written extensive on food, economics, and value. His most recent book is Making Better Coffee: How Maya Farmers and Third Wave Tastemakers Create Value.

Ted Fischer

Brandon R. Byrd

Brandon R. Byrd is a scholar of Black intellectual and social history. He is the author of The Black Republic: African Americans and the Fate of Haiti (The University of Pennsylvania Press) and a co-editor of Ideas in Unexpected Places: Reimagining Black Intellectual History (Northwestern University Press) and Haiti for the Haitians (Liverpool University Press). He teaches at Vanderbilt University, where he is an Associate Professor of History and African American & Diaspora Studies.

Brandon Byrd


Shacuria Jackson

Shacuria Jackson has over ten years of professional culinary experience. She is the chef and owner of Claremont Street Bao and Canvas by Cheffusion.

Originally from Chicago, Jackson graduated from Johnson and Wales University with a degree in Culinary Arts. 

Shacuria Jackson





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