by Chris Smith
Last Updated Mar 4, 2021
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Academic Video OnlineAcademic Video Online delivers more than 67,000 titles spanning a range of subject areas including anthropology, business, counseling, film, health, history, music, and more. It includes documentaries, films, demonstrations, and other content types.
Ethnographic Video Online, Volume I-II: Foundational FilmsEthnographic Video Online, Vol. I-II: Foundational Films contains classic and contemporary ethnographies, documentaries and shorts from every continent, providing teachers visual support to introduce and contextualize hundreds of cultural groups and practices around the world.
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Ethnographic Video Online, Volume IV: Festivals and ArchivesEthnographic Video Online, Vol. IV: Festivals and Archives contains award-winning titles from contemporary ethnographic film festivals. The collection also includes field recordings and edited films by students and faculty from universities and institutions around the world, including Berkeley Media and Manchester's Granada Centre for Visual Anthropology.
I’m Navajo from Crownpoint, N.M. and I live in Albuquerque. I am a full-time radio producer for Native America Calling, a national, live, call-in show about Native issues and topics, and a freelance multimedia journalist.
Harris enjoyed a cuisine career, writing on foods from around the world, often with a focus on African and Caribbean flavors. She wrote several books, including The Welcome Table: African-American Heritage Cooking and Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking.
Shular was sous chef at Atlanta’s Anthony’s Restaurant from 1993 to 1994, executive sous chef at the Buckhead Club from 1994 to 1995, executive chef at the Doubletree Hotel from 1998 to 2000, chef d’cuisine at Spice Restaurant in 2001, and banquet chef at Villa Christina. The winner of more than a dozen culinary competitions, Shular was selected to join the United States 2008 Culinary Olympic Team. Shular served on the board of directors of several Atlanta restaurants.
In 1994, Samuelsson moved to the United States for an apprenticeship with Aquavit, a restaurant in New York City. Samuelsson became the youngest chef ever to receive a three-star restaurant review from The New York Times in 1995, and went on to open three more restaurants in New York City: Riingo, Red Rooster, and Ginny's Supper Club. He founded FoodRepublic.com in 2011, and has launched a restaurant concept called Kitchen & Table with Clarion Hotels. Samuelsson has authored several cookbooks and released his memoir, Yes, Chef, in 2012. His awards include the coveted James Beard Rising Star Chef Award.
In 1992, he was transferred to Nellis Air Force Base. He was accepted into Culinary Training School for inmates at Maxwell Air Force Base in Alabama. In 1997, Henderson was freed from prison. He moved to Las Vegas and after numerous rejections was hired by Caesars Palace restaurant. Henderson later became executive chef at Café Bellagio. In 2001, he was honored by the American Food and Wine Tasting Federation. In 2007, he published his memoir, "Cooked: From the Streets to the Stove, from Cocaine to Foie Gras."
He worked for the railroad company for thirty-five years and became the youngest chef at CB&Q. Shepard traveled to Chicago where he worked on the California Zephyr. Shepard joined the Newman Methodist Church and was an active member for seventy years. Shepard passed away on November 17, 2007, at age 92.
He was then hired as a sous chef at the Fearrington House in Pittsboro, North Carolina. After moving on to the Magnolia Grill in Durham, North Carolina as a chef, Royal joined the Angus Barn in 1995, where he became the executive chef. Royal has won numerous culinary awards. In 1997, he was the first African American chef to be awarded the Restaurant Guild’s Five Star Chef of the Year award. He was also deemed one of the James Beard Foundation’s Rising Stars. Royal was honored as one of the Top Five Chefs in the Southeast and the Top Black Chef in America.
For much of her career, Robinson was employed as a home health care nurse, and in various administrative positions. She then transitioned to the culinary arts field, where she worked as a personal chef and culinary instructor. Robinson’s publications include Gullah Home Cooking the Daufuskie Way and Cooking the Gullah Way, Morning, Noon, and Night. A respected chef specializing in traditional Gullah cuisine, Robinson was invited to the Smithsonian Institute in 2010 to host a presentation and dinner on Gullah food and culture.