Africa’s Culinary Diaspora in the Americas

Follow that food! See how African foodways, culture, and ingredients have dispersed throughout America and into today’s kitchen. Look for new episodes to be added on a monthly basis!

Africa’s Culinary Diaspora in the Americas is rated 3.9 out of 5 by 12.
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Rated 3 out of 5 by from The tablet framing blows So interesting, but the tablet framing sucks Ill wait until that gets fixed to finish
Date published: 2021-08-22
Rated 1 out of 5 by from a tease I enjoyed the 4 lectures that were in this course but all 4 made reference to other lectures that are not part of this tease, I have found that when this is done it is a verylong time before the rest of the course is posted
Date published: 2021-07-28
Rated 5 out of 5 by from Intersting historical information, I hope there will be more videos in this series . I would highly encourage you to learn about this facinating culture.
Date published: 2021-07-10
Rated 4 out of 5 by from Learning a lot. This is a subject I didn't even realize I knew so little about. This course has me absorbing information like a sponge.
Date published: 2021-06-20
Rated 5 out of 5 by from I hope we get more episodes at some point! This is so good!
Date published: 2021-06-14
Rated 5 out of 5 by from Great Series I love this series!! I want to know about my heritage and know that my people are a viable part of the world’s culture!! Excellent!! Thank you!!
Date published: 2021-06-14
Rated 3 out of 5 by from No actual cooking This is an extremely interesting overview of West African cuisine, including its influence on New World coking. However, there is NO cooking to be seen. As of this viewing, there are only two lectures – with the emphasis on lecture, essentially remote video presentations. Each has a different, noteworthy guest speaker who describes the foods of the region, their ingredients and their history. But that’s all. This was especially frustrating in the second lecture, where it was made clear that the class was next going to have an actual cooking demonstration of Senegalese cuisine. That's where the video ends.
Date published: 2021-06-06
Rated 3 out of 5 by from So where does this all go? In the first lecture it mentioned 9 episodes. So why present just 2? If this was a course on bicycle repair, I think I would have a dismantled bike with ball bearings all over the place. Not very useful. Sorry!
Date published: 2021-06-04
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Overview

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

Culinary Connections from Africa to the Americas

01: Culinary Connections from Africa to the Americas

Dr. Jessica B. Harris, renowned culinary historian and author of 12 critically acclaimed cookbooks, kicks off this series with an overview of the diaspora of African cuisine in the Americas. She will trace the ancient and often unrecognized African roots of ingredients commonly used in American cooking—including staples such as okra, beans, and rice. You’ll be introduced to the spices, chilis, and hot sauces that became synonymous with Creole dishes, as well as cooking techniques and recipes that have traditionally been considered thoroughly “American”, like Philadelphia’s Pepper Pot.

36 min
On the Continent: West Africa

02: On the Continent: West Africa

Chef, author and social activist, Chef Pierre Thiam focuses on the cuisines of West Africa and particularly Senegal. The staples of West African foods include fresh vegetables and legumes such as okra, eggplant, black eye peas and the onion, tomato, pepper, garlic. You’ll be introduced to grains such as rice, millet, fonio, and sorghum. And learn how proteins including chicken and fish are mixed with flavor profiles from sweet potato, yuca, plantain, pumpkin. You may be surprised to find these African ingredients, recipes, and cooking techniques to be somewhat familiar as they have woven their way into traditional American cuisine.

32 min
Staples of Culture: Exploring Fufu and Injera

03: Staples of Culture: Exploring Fufu and Injera

Peter J. Kim, self-described, serious food nerd, is joined by two special guests to take you on a culinary journey with two staples that are found in many cultures throughout Africa: fufu and injera.

41 min
Continuities and Transformations: Latin America

04: Continuities and Transformations: Latin America

Dr. Maricel Presilla, an award-winning author, culinary historian, chef, and restauranteur, takes you on a tour of Latin America to show you the influence of the African diaspora on Latin American food and culture.

28 min
Sacred and Secular: Afro-Brazilian Cuisine

05: Sacred and Secular: Afro-Brazilian Cuisine

Many of the African traditions regarding food preparation for the gods manifest in Brazilian cuisine. In this lecture, Dr. Scott Alves Barton gives you a broad historical overview of Brazil and the African diaspora, before diving in to the country’s sacred and secular foodways—and the dishes they embody.

0 min
The Spanish-Speaking Caribbean

06: The Spanish-Speaking Caribbean

Join journalist and storyteller Von Diaz on an adventure through the tastes and traditions of Puerto Rico, the Dominican Republic, and Cuba. You’ll focus on shared cooking techniques indebted to enslaved Africans in the Spanish-speaking Caribbean, including fritando (deep frying) and guisando (stewing).

0 min
Jamaica, Haiti, and the French-Speaking Caribbean

07: Jamaica, Haiti, and the French-Speaking Caribbean

Learn how pork, rum, and more connect with Jamaican culture, then explore the variety of Haitian gastronomy.

28 min
Overview of the Antebellum South

08: Overview of the Antebellum South

After an overview of America’s plantation south, get a chef’s view on ingredients from this region and time in U.S. history.

28 min
Postbellum South and the Great Migration

09: Postbellum South and the Great Migration

Discover how black chefs, farmers, and bartenders helped shape everything from box lunches to craft cocktails.

28 min