The African Influence in Foods

Program Type:

Culture

Age Group:

Adults
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Allowed Ages: Over 18 and up

Event Details

Join food historian Judith Krall-Russo as she discusses the influence of African cooking on cuisines of the Caribbean, Brazil, New Orleans, and the American South. Okra, black-eyed peas, and yams were just a few of the foods brought overseas by people who were enslaved. During this lecture we will sample some flavors and learn more about how Africa influenced and inspired many of our favorite dishes! 

 

Learn more about Judith Krall-Russo online : https://teafoodhistory.com