BPSE-431: The African American World of Latin America and the Caribbean: Survival and Creativity

The course will give students a comprehensive introduction to the cuisines of the African American world in its Latin American and Caribbean context. Grounded in history, geography, and culture, the course will present an overview of the African history of Latin America and the Caribbean and then a more in-depth presentation of several key regions such as the Greater Antilles and Brazil. The selected regions will be discussed with reference to their eating cultures, agricultural practices, culinary technologies, and commensal behaviors. Along with the cultural, geographic, and historic component of the course, hands-on in-kitchen experience will introduce students to a repertoire of key dishes from each region, including their historical and cultural background, culinary techniques, major ingredients, and flavor profiles.