The Dillard University Ray Charles Program in African American Material Culture Presents “The Story of Creole Cooking”

The Story of New Orleans Creole Cooking: The Black Hand in the Pot,” to be held at Dillard University on Thursday, April 16, 2015 and Friday, April 17, 2015 at the Whitney Plantation

The Story of New Orleans Creole Cooking: The Black Hand in the Pot,” to be held at Dillard University on Thursday, April 16, 2015 and Friday, April 17, 2015 at the Whitney Plantation

Calling all Dillard University Alumni please come out and support the 1st annual conference and workshop of the Dillard University Ray Charles Program in African American Material Culture. This year theme is “The Story of New Orleans Creole Cooking: The Black Hand in the Pot”

The Story of New Orleans Creole Cooking: The Black Hand in the Pot 

The Dillard University Ray Charles Program in African American Material Culture inaugural conference proudly presents,  “The Story of New Orleans Creole Cooking: The Black Hand in the Pot,” to be held at Dillard University on Thursday, April 16, 2015 and Friday, April 17, 2015 at the Whitney Plantation. This year’s conference will focus on the history and contributions of African-Americans to the world famous New Orleans Creole Cuisine from it’s origins to the Civil Rights Movement.

On Thursday, April 16, 2015, guest historians and lecturers, will present a full day of lectures, panel discussions, multimedia presentations and live performances. Culinary historian and historical interpreter, Michael Twitty will be the keynote speaker on Reading the West & Central African Presence in the Creole Culinary Repertoire. Twitty will also present a cooking demonstration at the oldest detached kitchen in Louisiana at the Whitney Plantation on Friday, April 17, 2015.

Topics and presenters include:  Memory Dishes from Gritsland and Riceland by Dr. Ibrahima Seck, Academic Director, Whitney Plantation; Feeding the Body and Soul – Louisiana Cuisine and its Relationship to Civil Rights Activism by A.P. Tureaud Jr., New Orleans Civil Rights Activist; The Ingenuity of the New Orleans Street Vendor by Barbara Trevigne, New Orleans Creole Historian; Before Martha Stewart there was  Lena Richard by Liz Williams, Director of the Southern Food & Beverage Museum; Uncovering the Culinary History of Dillard University: 1935-2014 by Zella Palmer, Director of the Dillard University Ray Charles Program; From Palm Fronds to Crawfish Bisque by Austin Sonnier, Educator, Master Gardener and Co-owner of Austin’s Gourmet to Go catering company.

The Dillard University Ray Charles Program in African American Material Culture mission is to research, document, disseminate and preserve the culinary patrimony of African Americans and to celebrate African American culture through the study of food and foodways in the South. The scholarship that the program and its institute engender will serve as the culinary focal point for the African American communities of New Orleans, the South, the United States and the world-at-large.

http://www.dillard.edu/index.php?option=com_content&view=article&id=1845:dillard-university-ray-charles-program-in-african-american-material-culture–1st-annual-conference-a-workshop&catid=42:news-and-events&Itemid=890

Please also read the article Dillard University plans first Creole food seminar; day of lectures is free – http://www.nola.com/food/index.ssf/2015/03/dillard_holds_first_creole_foo.html

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