Cuisines of Africa and the African Diaspora Lecture Series: Readings

Videos of the Virtual Lecture Series in MainMenu

CIA Students, Staff and Faculty are invited to attend this new virtual lecture series. The series—led by renowned culinary historian Dr. Jessica Harris and a panel of noted chefs, culinary activists and prominent scholars on African cuisines and cultures—kicks off Saturday, Feb. 6.

Organized regionally, each lecture will introduce the variety of cuisines from the African continent and its American Diaspora and includes nine distinct lectures on topics ranging from African American foodways and West African cuisines to Afro-Caribbean cultures and ingredients, and more. Grounded in history and geography, the lectures will focus on culinary technology and technique, diversity of flavors, flavor profiles, eating culture and commensal behaviors, major ingredients, staples, and recipes. A library of resources, including cookbooks, videos, and more will accompany each lecture.

The virtual lectures will be held on consecutive Saturdays, at 11:00 a.m. ET:
(10:00 a.m. CT/ 8:00 a.m. PT)

This program will form the foundation of a new bachelor’s concentration in African Cuisines, which is currently in development, and will be available to students in 2022.

We hope that you will take advantage of this wonderful opportunity to develop an expanded global perspective on the rich history and traditions of African cuisines and cultures.