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Spirited Conversation—African/American: Making America’s Table

For this panel, we’ll shine a light on some ways to preserve important local community foodways, including some that are u...

May

1 st

Friday

Friday, May 01, 2020

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Webinar

Webinar


For 400 years in fields, kitchens, taverns, and businesses across the country, African Americans have shaped our national culinary identity. And yet, many assume African-American cuisine consists solely of fried chicken, collard greens, and cornbread. African-American cuisine is more than soul food—it is the backbone of American cuisine. MOFAD Executive Director Peter J. Kim, Interim-President Catherine Piccoli, and James Beard Award–winning culinary historian Dr. Jessica B. Harris join us to talk about the history and future of African-American cuisine.


Black History

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