Name: Prof. Frederick Douglass Opie
Title: Visiting Associate Professor of African and African Diaspora History and Foodways Babson College as of September 2010
Office Location: Fontaine
Extension: (845) 575-3000 ext. 3000
Email: fdopie@gmail.com
Degrees Held: The Maxwell School of Citizenship and Public Affairs, Syracuse University, History, Ph.D., 1999
Syracuse University, Education, B.S., 1986


Bio: Visiting Associate Professor of African and African Diaspora History and Foodways Babson College as of September 2010

Associate Professor of History and Director of the African Diaspora Program Marist College 2003-Spring 2010

So that my students know that I have not been a book worm all my life, let me say that I have a lacrosse career that includes, Varsity Letters in Lacrosse at Syracuse University and a World Championship with the U. S. Men's National Lacrosse Team (1990, Perth Australia)

Interests: African and African Diaspora History and Foodways

Publications: Selected Publications: Books: Black Labor Migration in Caribbean Guatemala, 1882-1923, Florida Work in the Americas Series (University of Florida Press, July 2009) http://www.upf.com/book.asp?id=OPIEX001 Hog and Hominy: Soul Food from Africa to America (Columbia University Press, 2008) http://cup.columbia.edu/book/978-0-231-14638-8/hog-and-hominy/webFeatures Under Contract: Black and Latino Relations in New York, 1959-2008, Columbia History of Urban Life Series, Series Editor Kenneth T. Jackson (Columbia University Press) Articles: Garveyism and Labor Organization on the Caribbean Coast of Guatemala, 1920-1921,The Journal of African American History volume 94 (Summer 2009) Eating, Dancing, and Courting in New York: Black and Latino Relations 1930-1970, Journal of Social History, Fall 2008 MOLASSES-COLORED GLASSES: WPA and other Sundry Sources on Molasses and Southern Foodways, Southern Cultures, February 2008
Research Interests: In my current research project I continue my interest in organized labor and transnational movements but in contrast to my book on Caribbean Guatemala, this time I am using the lens of Black and Latino working class people in New York in the late 20th century. I also recently completed archival research for a book on FDR's Black Cabinet and coalition politics during the Great Depression and World War II. As for my foodways interest, I am writing about the history behind holiday foods and providing recipes on my blog http://frederickdouglassopie.blogspot.com/ and I am writing articles and chapter length works on alcohol, food, and "lowdown culture" in the Spanish speaking Caribbean and the U.S. south.
Affiliations: American Historical Association (AHA) American Studies Association (ASA) Association for the Study of Food and Society (ASFS) Association for the Study of African American Life and History (ASALH) Southern Foodways Alliance (SFA) Social Networking Sites: Facebook: Frederick Douglass Opie http://www.facebook.com/frederick.d.opie Twitter: DrFredDOpie https://twitter.com/DrFredDOpie
Presentations: Interview: National Public Radio (NPR) A Soul Food Journey From Africa To America Listen Now [7 min 2 sec] www.npr.org/templates/story/story.php?storyId=95907586 News & Notes, October 20, 2008 The social and religious relationship between African Americans and their cuisine. It begins with the Atlantic slave trade and concludes with the Black Power movement of the 1960s and 1970s.In his new book, author and Marist College professor Frederick Douglass Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America. Opie speaks with Farai Chideya about the geography and history of black cooking, captured in Hog and Hominy: Soul Food from Africa to America.
Miscellaneous: