ThoughtGallery.org > Cooking as Inheritance: Beyond Soul Food in the African Diaspora with Carla Hall and Pierre Thiam

Cooking as Inheritance: Beyond Soul Food in the African Diaspora with Carla Hall and Pierre Thiam

How does food connect us with our ancestral past? What if that line was severed by forced migration and systemic oppression? And what can diaspora in the age of globalization teach us about cultural inheritance?

 

Recently, while collaborating on a dinner, Carla Hall, who is from Nashville, and Pierre Thiam, who is from Senegal, stumbled upon some surprising and exciting intersections in their menus.

 

While Soul Food is often pigeonholed into a few dishes, it is actually one of many facets of African American heritage cooking, which has its roots in Africa. During the transatlantic slave trade, ship cargoes carried enslaved Africans along with staple ingredients to be consumed during the passage to the New World. This is how ingredients like okra came to the American South and began to define Soul food and, indeed, Southern cuisine.

 

Today, ancient African grains, which have been staples in West African cooking for centuries, have made their way into the US market, adding to the diversity of African American heritage cooking and cuisine.

 

Join Chefs Carla Hall and Pierre Thiam as they discuss these intersections of food, diaspora, memory, and cultural inheritance. Compare okra stews provided by each chef and taste the lineage for yourself.

 

This program is part of our Global Cultures, Global Cuisines series.











When: Wed., Nov. 14, 2018 at 6:30 pm - 8:30 pm
Where: Museum of Food and Drink
62 Bayard St., Williamsburg, Brooklyn
718-387-2845
Price: $30-$40
Buy tickets/get more info now
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How does food connect us with our ancestral past? What if that line was severed by forced migration and systemic oppression? And what can diaspora in the age of globalization teach us about cultural inheritance?

 

Recently, while collaborating on a dinner, Carla Hall, who is from Nashville, and Pierre Thiam, who is from Senegal, stumbled upon some surprising and exciting intersections in their menus.

 

While Soul Food is often pigeonholed into a few dishes, it is actually one of many facets of African American heritage cooking, which has its roots in Africa. During the transatlantic slave trade, ship cargoes carried enslaved Africans along with staple ingredients to be consumed during the passage to the New World. This is how ingredients like okra came to the American South and began to define Soul food and, indeed, Southern cuisine.

 

Today, ancient African grains, which have been staples in West African cooking for centuries, have made their way into the US market, adding to the diversity of African American heritage cooking and cuisine.

 

Join Chefs Carla Hall and Pierre Thiam as they discuss these intersections of food, diaspora, memory, and cultural inheritance. Compare okra stews provided by each chef and taste the lineage for yourself.

 

This program is part of our Global Cultures, Global Cuisines series.

Buy tickets/get more info now