Industry Support Resource

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...


1 st


Friday, May 01, 2020

Add To Calendar




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

Link Copied!

Related Events