Africa’s Culinary Diaspora in the Americas

Overview

Follow that food! See how African foodways, culture, and ingredients have dispersed throughout America and into today’s kitchens.

Explore the rich history of the African diaspora and its impact on culinary traditions in the Americas. This course provides an engaging journey through the food cultures of Senegal, Ethiopia, Cuba, Brazil, Jamaica, Haiti, and the southern United States. Led by experts and chefs, you’ll dive into the taste profiles, key recipes, and cooking techniques that have shaped these vibrant cuisines.

Course Content

1. Culinary Connections from Africa to the Americas

Dr. Jessica B. Harris introduces the diaspora of African cuisine, covering spices, techniques, and iconic dishes. (42 min)

2. On the Continent: West Africa

Chef Pierre Thiam focuses on West African cuisines, highlighting key ingredients like rice, millet, and proteins. (33 min)

3. Staples of Culture: Exploring Fufu and Injera

Join Peter J. Kim and guests to learn about fufu and injera, pivotal staples in various African cultures. (41 min)

4. Continuities and Transformations: Latin America

Dr. Maricel Presilla takes you through Latin America, exploring African influences on regional dishes. (29 min)

5. Sacred and Secular: Afro-Brazilian Cuisine

Dr. Scott Alves Barton discusses the historical and cultural connections of Afro-Brazilian cuisine. (30 min)

6. The Spanish-Speaking Caribbean

Journalist Von Diaz explores cooking techniques from the Spanish-speaking Caribbean influenced by enslaved Africans. (30 min)

7. Jamaica, Haiti, and the French-Speaking Caribbean

Chef Devon Francis explores Jamaican and Haitian foodways, highlighting unique dishes and cultural stories. (28 min)

8. Overview of the Antebellum South

Chef Kevin Mitchell provides insight into the culinary heritage and ingredients of the Antebellum South. (29 min)

9. Postbellum South and the Great Migration

Chef Thérèse Nelson discusses how foodways evolved in the northern U.S. after the Civil War. (28 min)