Monday, October 18, 2021
What we Americans eat is largely influenced by African Americans. The culinary traditions and iconic dishes we love were created and brought to this continent by slaves.
The problem is, they didn’t get the credit. These contributions have been largely erased from the history of our food. Obviously, credit is due and in recent years this has happened as African American contributions to our food traditions have come out of the shadows through books, documentaries, podcasts – even food festivals. .
Before a food festival in Charlotte that aims to help us understand where the food we eat comes from, we get ready for a little history lesson.
Guests
Joseph Ewoodzie, associate professor of sociology at Davidson College and author of “Getting Something to Eat in Jackson: Race, Class, and Food in the American South”
Emiene wright, journalist born in Nigeria and raised in the South, based in Charlotte. She is the author of the Charlotte Observer series earlier this year “The Skillet: How Black Cuisine Became America’s Supper”.
Gregory Collier, two-time James Beard Award nominee and owner of Leah & Louise in Camp North End. He and his wife Subrina organize the BayHaven Food & Wine Festival in Charlotte.
Associated event:
The inaugural BayHaven Food & Wine Festival will take place October 22-24 at Camp North End in Charlotte. Details.
