mise en place: a culinary process in which ingredients are prepared and organized (as in a restaurant kitchen) before cooking (Merriam Webster); derived from the French, literally meaning “put in place” (action d’installer, de placer).
The Mise-en-Place Archive is an oral history archive that aims to preserve immigrant, refugee, and diasporic stories of finding place in and through food from restaurateurs, chefs, cooks, and all lovers of food. Through this portal, you will find oral history interviews conducted by myself as part of my current dissertation project, but broadly my ongoing effort to make scholarship publicly accessible and uplift diasporic voices and histories. Each interview is accompanied by a full transcript, primarily in English and/or French. Individual oral histories will continue to be posted as materials get finalized and permissions granted.
For more, check out Marie’s full oral history.
Most Recent Oral History Posts:
This project has been generously supported by a Mellon/ACLS Dissertation Innovation Fellowship from the American Council of Learned Societies and a Southeast Asian Lives and Histories (SEALIVES) Small Grant from the UC Berkeley Center for Southeast Asia Studies.
