Alice Randall is an award-winning food writer, foodways educator, food activist, and food entrepreneur whose work spans five decades. A professor at Vanderbilt for the past eleven years, she has developed and taught three groundbreaking courses devoted to foodways. Randall has published in a variety of venues including The New York Times, London’s SundayTimes, the Oxford American Food Issue, Essence, and Gravy.
She has presented at the Southern Foodways Alliance Fall Symposium and at the Smithsonian Museum of American History. Her earliest engagements with the formal study of foodways began at Harvard in 1978 when she studied with Julia Child. Her most passionate engagement with foodways is her commitment to working with women of color and economically disadvantaged women from all backgrounds to develop strategies for putting their own stories and healthy foods on a tasty plate.