Food and the Humanities: African Foodways in the American South

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.

Featured: Emily Burrill (Women’s and Gender Studies), Lisa Lindsay (History).

Advance registration required.

Register HERE.