{"id":792,"date":"2022-05-12T11:20:00","date_gmt":"2022-05-12T18:20:00","guid":{"rendered":"https:\/\/dornsife.usc.edu\/news\/stories\/museum-exhibit-showcases-the-role-of-food-in-the-lives-of-mexican-and-mexican-american-grandmothers-in-l-a\/"},"modified":"2025-07-22T15:07:47","modified_gmt":"2025-07-22T22:07:47","slug":"course-digital-media-feature-food-mexican-american-grandmothers","status":"publish","type":"post","link":"https:\/\/dornsife.usc.edu\/news\/stories\/course-digital-media-feature-food-mexican-american-grandmothers\/","title":{"rendered":"Museum exhibit showcases the role of food in the lives of Mexican and Mexican American grandmothers in L.A."},"content":{"rendered":"\n\n\n    \n            \n\n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--article-hero \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--article-hero\"\n    \n      >\n\n    \n<div class=\"inner-wrapper\">\n          \n<div class=\"f--field f--image\">\n\n    \n    \n    \n    \n    \n    \n              \n      <img\n                            data-src=\"https:\/\/dornsife.usc.edu\/news\/wp-content\/uploads\/sites\/7\/2023\/04\/story-3700-768x432.jpg\"\n          data-srcset=\"https:\/\/dornsife.usc.edu\/news\/wp-content\/uploads\/sites\/7\/2023\/04\/story-3700-768x432.jpg 768w\"          data-sizes=\"(min-width:1200px) 75vw, (min-width:768px) 83vw, 100vw\"          class=\"lazyload\"\n        \n                  alt=\"Museum exhibit showcases the role of food in the lives of Mexican and Mexican American grandmothers in L.A.\"\n        \n        \n                                      \/>\n\n    \n    \n  \n  \n\n<\/div>\n  \n      <div class=\"image-caption\">\n          \n<div class=\"f--field f--description\">\n\n    \n  The traditional Mexican condiment paste <em>recado negro<\/em> consists of dried chiles, tortilla, cinnamon, pepper, oregano and bay leaves. (Photos: Jessica Maga\u00f1a\/RedHeartMedia.)\n\n\n<\/div>\n    <\/div>\n  \n  <div class=\"text-wrapper\">\n          <nav aria-label=\"Breadcrumb\" class=\"breadcrumbs\">\n        <ul>\n                      <li><a href=\"\/news\/stories\/\">News<\/a><\/li>\n                      <li><a href=\"\/news\/stories\/\/?category=social-impact\">Social Impact<\/a><\/li>\n                  <\/ul>\n      <\/nav>\n    \n              \n<div class=\"f--field f--page-title\">\n\n    \n  <h1>Museum exhibit showcases the role of food in the lives of Mexican and Mexican American grandmothers in L.A.<\/h1>\n\n\n<\/div>\n    \n          <div class=\"subtitle\">\n            \n<div class=\"f--field f--description\">\n\n    \n  USC Dornsife professor Sarah Portnoy and USC Annenberg professor Amara Aguilar also collaborate on a related course teaching students how to use digital media to share oral histories.\n\n\n<\/div>\n      <\/div>\n    \n           <strong class=\"author-field\"><span >By<\/span><a href=\"mailto:communication@dornsife.usc.edu\">Meredith McGroarty<\/a><\/strong>\n    \n          <span class=\"post-date-field\">May 12, 2022<\/span>\n      <\/div>\n<\/div>\n\n\n  <\/div><\/div>\n\n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--social-share \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--social-share\"\n    \n      >\n\n    \n  <div class=\"content-wrapper\">\n    <span class=\"a2a_kit a2a_kit_size_32 addtoany_list\" style=\"line-height: 32px;\">\n      <span class=\"title\">\n        Share\n      <\/span>\n                        <a class=\"a2a_button_copy_link\" target=\"_blank\" href=\"\/#copy_link\" rel=\"nofollow noopener\" title=\"Link\">\n            <span class=\"a2a_svg a2a_s__default a2a_s_copy_link\">\n              <svg height=\"19\" viewBox=\"0 0 19 19\" width=\"19\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"m7.43475275 9.52380952-2.17490843 2.26076008c-1.08745421 1.058837-1.68841575 2.518315-1.68841575 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xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"m8.14285714 9.42857143c-.17142857 0-.34285714 0-.51428571.08571428l7.28571427 6.34285719c.3428572.2571428.6857143.2571428.9428572 0l7.2857142-6.34285719c-.0857142-.08571428-.2571428-.08571428-.4285714-.08571428zm-1.28571428 1.11428567v.1714286 8.5714286c0 .6857143.6 1.2857143 1.28571428 1.2857143h14.57142856c.6857143 0 1.2857143-.6 1.2857143-1.2857143v-8.5714286c0-.0857143 0-.0857143 0-.1714286l-7.2 6.3428572c-.7714286.6857143-1.8857143.6857143-2.6571429 0z\" fill-rule=\"evenodd\" transform=\"translate(-6 -9)\"\/><\/svg>\n            <\/span>\n            <span class=\"a2a_label visually-hidden\">Email<\/span>\n          <\/a>\n                  <\/span>\n  <\/div>\n\n  <\/div><\/div>\n \n\n\n\n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p>In brief:<\/p>\n<ul>\n<li>The exhibit, at LA Plaza Cocina, will feature the oral histories, kitchen artifacts and recipes for 10 grandmothers.<\/li>\n<li>A documentary film featuring the grandmothers will screen on May 12 and will be part of the regular exhibit.<\/li>\n<li>In a course related to the exhibit, USC Dornsife\u2019s Sarah Portnoy and USC Annenberg\u2019s Amara Aguilar taught students how to take oral histories, edit audio and video footage, and prepare the stories for distribution on different media platforms.<\/li>\n<\/ul>\n<p>Growing up in Santa Paula, California, Rachel Aguilar watched her as her grandmother butchered chickens for family meals and recalls the fresh beans, tortillas and salsa her\u00a0<em>abuela<\/em>\u00a0would make from scratch. Now, at age 92, she credits her longevity to the fresh and healthy dishes her grandmother taught her to make and that she prepared, in turn, for her own children and grandchildren.<\/p>\n<div class=\"news-image-right news-image-landscape\">\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/sites\/7\/migration-uploads\/Portnoy_Profile_InStoryA-3700.jpg\" alt=\"Amara Aguilar, along with her daughter and her grandmother, prepared a traditional dish of enchiladas\" \/><\/p>\n<p>Amara Aguilar, along with her daughter and her grandmother, prepared a traditional dish of enchiladas.<\/p>\n<\/div>\n<p>Aguilar\u2019s tale, as well as the oral histories of nine other Mexican and Mexican American\u00a0<em>abuelitas<\/em>, or grandmothers, are part of a new museum exhibition curated by Sarah Portnoy, professor (teaching) of\u00a0<a href=\"https:\/\/dornsife.usc.edu\/spanish\/\">Spanish<\/a>\u00a0at the USC Dornsife College of Letters, Arts and Sciences.<\/p>\n<p>Titled \u201cAbuelita\u2019s Kitchen: Mexican Food Stories,\u201d the exhibit takes those histories and combines them with recipes, kitchen artifacts and a documentary film to provide a glimpse into the role traditional dishes played in the women\u2019s lives, and how they transmitted their culinary knowledge to their children and grandchildren.<\/p>\n<p>The exhibit opens May 14 at\u00a0<a href=\"https:\/\/lapca.org\/la-plaza-cocina\/\" target=\"_blank\" rel=\"noopener\">LA Plaza Cocina<\/a>\u00a0in Los Angeles, with a special screening of the documentary film at the museum on May 12. The project was made possible with support from\u00a0<a href=\"https:\/\/calhum.org\/\" target=\"_blank\" rel=\"noopener\">California Humanities<\/a>, a nonprofit partner of the National Endowment for the Humanities.<\/p>\n<p>\u201cFood-centered life histories have the capacity to portray the voices and perspectives of women who have traditionally been ignored or marginalized,\u201d says Portnoy. \u201cThis project aims to amplify the voices of a group of indigenous,\u00a0<em>mestiza<\/em>, Mexican American and Afro-Mexican grandmothers who have cooked, preserved, and passed on Mexican food culture, while creating communities and cultures that are unique to Southern California.\u201d<\/p>\n<p>Digital media for the exhibit was created by students in a course titled \u201cRecording the Voices of Latinx Women &amp; Food in Los Angeles: A Multimedia Oral History Project\u201d co-taught by Portnoy and Amara Aguilar, professor of journalism at the\u00a0<a href=\"https:\/\/annenberg.usc.edu\/\" target=\"_blank\" rel=\"noopener\">USC Annenberg School for Communication and Journalism<\/a>\u00a0(and granddaughter of Rachel Aguilar).<\/p>\n<p>The two USC professors taught students how to conduct interviews for oral histories, edit audio and video, make graphics and create a website featuring the stories. The students also conducted interviews with <em>abuelitas<\/em> (a different group from those in the exhibit), giving them the chance to partake in the passing of knowledge from generation to generation.<\/p>\n<p><strong>Food of life<\/strong><\/p>\n<div class=\"news-image-right news-image-portrait\">\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/sites\/7\/migration-uploads\/Portnoy_Profile_InStoryB-3700.jpg\"  alt=\"Cauliflower lampreada is a vegetarian dish of battered cauliflower that is fried and then simmered in a tomato sauce\"\/><\/p>\n<p>Cauliflower lampreada is a vegetarian dish of battered cauliflower that is fried and then simmered in a tomato sauce.<\/p>\n<\/div>\n<p>Portnoy says the project aimed to capture not only traditional recipes but how food wove through the fabric of the women\u2019s lives. Although food is often associated with joyful occasions and celebrations \u2014 and many of the stories featured these as well \u2014 Portnoy was surprised at the wide variety of emotions the dishes evoked in the grandmothers.<\/p>\n<p>\u201cThey spoke of hardship, domestic abuse, slavery. There were a lot of tears,\u201d Portnoy says. One woman, half-indigenous and half-Black, the descendant of\u00a0<a href=\"https:\/\/dornsife.usc.edu\/news\/stories\/3393\/slaves-escape-via-underground-railroad-to-mexico\/\">slaves brought to Mexico<\/a>, talked about an ancestor who helped feed slaves who had escaped from ships carrying them across the Atlantic. Another recounted how she spent long hours selling tamales from a cart to pay for the McDonald\u2019s food her children desperately wanted to try.<\/p>\n<p>Aguilar adds that some of the women discussed more topical food issues, such as the high rates of obesity and diabetes in the Latinx population.<\/p>\n<p>\u201cOne grandmother talked about the fact that women can do more than cook. She said they can also make a difference by promoting healthy eating and nutrition. Another grandmother spoke about her work as an activist for street vendors. Many of these <em>abuelitas<\/em> are not only the centerpiece of their families, but they have also had so much impact on our communities, and it\u2019s important to share these stories,\u201d Aguilar says.<\/p>\n<p>Portnoy says that the experience of interviewing the grandmothers was also humbling in some ways.<\/p>\n<p>\u201cIt might take me a day to make these dishes, which they are preparing with such grace and ease and without stressing about it,\u201d she explains.<\/p>\n<p><strong>Transmitting traditions<\/strong><\/p>\n<p>In the course, Portnoy and Aguilar taught the students about Mexican culture,\u00a0<a href=\"https:\/\/dornsife.usc.edu\/news\/stories\/2555\/from-quesadillas-to-pupusas-students-eat-their-way-to-spanish-fl\/\">especially food culture<\/a>, and how to conduct oral history projects to preserve the traditions and histories of older generations.<\/p>\n<p>Portnoy\u2019s portion of the course involved an introduction to Mexican and Mexican American culture in L.A. There were field trips to Boyle Heights, Olvera Street and LA Plaza de Cultura y Artes, and lectures on topics such as gentrification and the history of redlining and discrimination of Mexican communities in L.A.<\/p>\n<p>Aguilar taught the students how recording an oral history differs slightly from conducting an interview and requires a few additional skills. She wanted her students to learn how to have empathy and compassion for their interview subjects, and how to convey the sense of a person\u2019s story or personality accurately and in a way that was personal and genuine. She also instructed them on how to create digital content for distribution on different media platforms.<\/p>\n<p>\u201cThey made short videos for YouTube, they created content for Instagram, and they produced and edited content we had shot for the exhibit. This project is multidimensional and is going to reach people in a lot of different ways. It is especially important in that it preserves stories of our cultures for future generations,\u201d Aguilar says.<\/p>\n<p>Portnoy adds that the students also learned lessons that went beyond the technicalities of recording oral histories. \u201cThey learned a lot from all of this, not just how to use the technology, but all of these different experiences, how to appreciate different cultures, the challenges of being an immigrant, and how to appreciate the work behind preparing complex dishes in Mexican cuisine.\u201d<\/p>\n<p>Aguilar interviewed her own grandmother for the project and joined her grandmother, father and daughter \u2014 four generations of the family \u2014 to prepare her grandmother\u2019s traditional dish of enchiladas.<\/p>\n<p>\u201cMy grandmother on my maternal side of the family has passed, and we lost all of her recipes. So, getting to do this with my paternal grandmother \u2014 to cook with her and preserve her recipes and her traditions \u2014 was just really meaningful to all of us,\u201d Aguilar says.<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>USC Dornsife professor Sarah Portnoy and USC Annenberg professor Amara Aguilar also collaborate on a related course teaching students how to use digital media to share oral histories.<\/p>\n","protected":false},"author":13,"featured_media":795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24,17],"tags":[150,133,224,223,95],"class_list":["post-792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-social-impact","category-student","tag-dei-story","tag-food","tag-latin-american-and-iberian-cultures","tag-sarah-portnoy","tag-social-sciences"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Museum exhibit showcases the role of food in the lives of Mexican and Mexican American grandmothers in L.A.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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