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Food and the Humanities: African Foodways in the American South
February 12, 2016 @ 12:00 pm - 2:00 pm
The resilience of enslaved Africans who survived the Middle Passage is reflected in the survival of powerful food cultures that continue to shape and influence the American table, especially in the South. Engage in conversation over African cuisines that have come to define many tastes of the South—Hoppin’ John, okra, stewed meat—as we explore connections between love of food and respect for African heritage.
Advance registration required.