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 10.
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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 1 out of 5 by from False Agenda This isn't really about African Cuisine and how it came to the Americas. It's about the African slave trade and how we should all feel really bad about that. The presenter is the author of High on the Hog which I have not read but which has been weaponized by another network into a series. I watched the first episode of that and, again, it was all about the slave trade with nary a nod to the actual cuisine of Africa. If you want to get "woke" and feel very guilty about what happened in the past then this is the program for you.
Date published: 2021-06-13
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
Rated 5 out of 5 by from Wonderful History About African Cuisine The two classes offered in this course were very interesting. The speakers were knowledgeable and brought tremendous depth and breadth about the culture and ingredients. I am really looking forward to the rest of the courses being available. Great Work!!
Date published: 2021-05-25
Rated 5 out of 5 by from Excellent Intro for Course Will there be more episodes ? Definitely need to see the Chefs in the kitchen with these cuisines.
Date published: 2021-05-24
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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.

31 min