Africa's Culinary Legacy Across the World
BWS 279 - Africa’s Culinary Legacy Across the World3 hours The Columbian Exchange and the Trans-Atlantic slave trade has brought many indigenous African foods and food ways to America and Europe. This course will look into traditional African food ways, which usually involves moon-bread (fufu, injera, or mealie meal) that is eaten with a stew. We will also examine how these foods transformed or remained the same in the African Diaspora. The literature of African food historian Jessica B Harris and will be fully utilized. The course will include field trips to a few African eateries in the Chicago land area. This course will satisfy the multicultural core requirement.