The foodways of the people displaced from the African continent are interwoven with many societies, cultures, and cuisines across the globe. In this course, we will study five geographic regions of Africa; north, central, east, west and south. The list of the countries that encompass each region will follow. Cookbooks, maps, songs, poems, and even some folklore will be used as texts to analyze and add context to the history of the people of the diaspora. This course will have real, and courageous, and respectful conversations including race and power and how those two elements are embedded into the food systems in North America, Central America, South America, the Caribbean and Europe. We will trace ingredients that came with the enslaved people and track their integration into cuisines and cultures (agriculture, pop culture, aquaculture etc.) as a collective group and then independently as a capstone course project.

Note that this information may change at any time. Please visit the MyBU Student Portal for the most up-to-date course information.