African Diaspora Foodways & Health (NUTR3040C/AFST3097)
Honors Seminar
Experience Summary:
Can food bring comfort, even if you're not familiar with it? Throughout this course, I found the answer: undeniably yes!
Perhaps some of the most interdisciplinary instruction I have ever received, my three-month journey through this class was a hands-on deep-dive into the politics of food in relation to history, anthropology, medical sciences, nutrition, sociology, dietetics, public health, culinary practices, and civil rights. This unique dual-credit opportunity expanded my previously siloed understandings of heritage, tradition, human migration, and communal memory in relation to healthy eating, political barriers to food access, and the ongoing fight for food liberation and security. Blending lecture with real-time cooking lab experience, I am beyond grateful for both Dr. K and Dr. Jones' passion and effort throughout the course. Learning from only the best, I am undeniably more confident in my academic perceptions of the aforementioned areas of study, but also in my abilities to hold a knife.
Visual Representation:
Phone eats first!
Each photo gallery below showcases one of our 4 Cooking Labs displaying varying traditions within the African diaspora. Not only did I learn the history of each dish, but also the practical application of preparing and cooking each element. Safe to say my chopping, frying, and baking skills improved as well!
Lab 1
West and Central African Cuisine: "Red-Red," Roasted Sweet Potatoes, and Coconut Rice with Baked Chicken
Lab 2
Caribbean Culinary Traditions: Goat Curry, Sautéed Jamaican Cabbage, and Fried Plantains
Lab 3
Soul Food: Fried Chicken, Black-eyed Peas, and Collard Greens
Lab 4
End of Semester Celebration: Our favorite dishes from all previous labs!
