<p>In <strong>Africa’s Culinary Diaspora in the Americas</strong>, embark on a culinary journey with The Culinary Institute of America’s Alumni Network that will introduce (or perhaps re-introduce) you to the foods of the African-Atlantic world. Over the span of nine virtual lessons, explore the tastes, recipes, cooking techniques, and food history of places like Senegal, Ethiopia, Cuba, Brazil, Jamaica, Haiti, and the American South.</p>
Overview
Syllabus
- By This Expert
- 01: Culinary Connections from Africa to the Americas
- 02: On the Continent: West Africa
- 03: Staples of Culture: Exploring Fufu and Injera
- 04: Continuities and Transformations: Latin America
- 05: Sacred and Secular: Afro-Brazilian Cuisine
- 06: The Spanish-Speaking Caribbean
- 07: Jamaica, Haiti, and the French-Speaking Caribbean
- 08: Overview of the Antebellum South
- 09: Postbellum South and the Great Migration
Taught by
Multiple Chefs for The Culinary Institute of America
