| FEATURED PROGRAM: CULINARY LYRICISM: Exploring the Intersection of Food and Music in Black Community and Culture Tuesday, May 17, 2022 at 7:00 PM ET In-Person at The Africa Center at Aliko Dangote Hall with virtual ticketing option Food, like music, is shaped by our climate, socio-economic circumstances, and our heritage. Both are a product of these broader contexts and articulation of our struggles and triumphs within them. Incorporating the perspectives of chef and A Tribe Called Quest former member Jarobi White, chef, author, and opera singer Alexander Smalls, food history and culture scholar Nia-Raquelle Smith, and chef Amethyst Ganaway, this event will explore the many parallels in the trends and textures that shape our two most basic forms of expression: food and music. |
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| Purchase tickets to African/American: Making the Nation's Table. Open until June 19, 2022 at The Africa Center at Aliko Dangote Hall, this long-awaited exhibition celebrates over 400 years of African American contributions to American cuisine. African American contributions to our nation's culinary culture are foundational and ongoing. For over 400 years, African Americans have inspired our country's food through their skill, creativity, and entrepreneurship. Black foodways have shaped much of what we farm, what we cook, what we drink, and where we eat. |
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| Forced Migration, Food, & Identity: What it Means to be African and American In-person at The Africa Center with virtual ticketing option |
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What does it mean to be both African and American and how does tracing the lineage of an ingredient tell a story about identity? Join food journalist Korsha Wilson for a conversation with first generation Ghanaian-American chef Eric Adjepong and Senegalese-born Pierre Thiam about West Africa's influence on American food and the vastness of being African and American. In-person tickets include admission to the exhibition along with Limpopo Gin & Ginger Cocktails and tastings of Jollof Rice with Okra Stew and Sweet Plaintains from West African restaurant, Teranga. |
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| James Hemings and the Birth of American Haute Cuisine In-person at The Africa Center with virtual ticketing option |
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Join us as we honor the immense culinary contributions of James Hemings, the enslaved chef of Thomas Jefferson who trained in Paris and brought his proficiency in French cooking and a trove of recipes back to Monticello.
Our evening will include a screening of a portion of the documentary film, James Hemings: Ghost in America's Kitchen directed by Anthony Werhun followed by a panel discussion with James Hemings Society Founder Ashbell McElveen and members Therese Nelson, Tonya Hopkins, and Heather Johnston. Mac & Cheese bites and sparkling wine will be served in commemoration of the enduring legacy of James Hemings. |
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| | Known as "Princess Pamela," Pamela Strobel authored Princess Pamela's Soul Food Cookbook. Published in 1969, it is a collection of recipes from The Little Kitchen, Strobel's 12-seat Soul food restaurant in New York City's East Village, where diners enjoyed live jazz and smothered pork chops. Each week we share the story of an African American culinary hero from our Legacy Quilt, telling the often overlooked history of the countless Black farmers, chefs, food and drink producers, who have laid the foundation for American food culture. The Quilt is part of our current exhibition, African/American: Making the Nation's Table. Quilt block made digitally possible by Q Affect Photography LLC. |
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