African Diaspora Foodways and Culture.

Catalog description

West and West Central Africans in the Americas created and recreated preferred dishes from their homelands generating unique material culture and historic, multicultural food and visual aesthetics. This course chronicles and explores the preparation, presentation, and patterns of collective consumption associated with food crops, cooking methods, and shared aesthetics. Students will analyze horticultural practices associated with tropical and temperate crop zones, in addition to food preparation and consumption in homes, restaurants, churches, and temples, across the African diaspora giving special attention to U.S. South, Brazil, and the Circum-Caribbean region.