The course is a comprehensive introduction to the cuisines of the African American world in its United States context; grounded in history, geography, and culture. The selected regions will be discussed in detail with references to their eating rituals, agricultural practices, historical content, geography and culinary technologies. The course is a hands-on in-kitchen experience and will introduce students to a repertoire of key regional dishes; while exploring flavor profiles within the African American community.
Corequisites
Advanced Cooking: Africa the Matrix (ADVC-301AN), The African American World of Latin America and the Caribbean: Survival and Creativity (BPSE-431), Concentration Capstone: Africa (BPSE-450AN), History of Africa (LART-255)