Dec 06, 2021  
Undergraduate Bulletin 2012-2013 
    
Undergraduate Bulletin 2012-2013 [ARCHIVED BULLETIN]

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BWS 279 - Africa’s Culinary Legacy Across the World

3 hours
The Columbian Exchange and the trans-Atlantic slave trade have brought many indigenous African foods and food ways to America and Europe. This course will look into traditional African food ways, which usually involve moon bread (fufu, injera, or mealie meal), which is eaten with a stew. We will also examine how these foods transformed or remained the same in the African diaspora. The literature of African food historian Jessica B. Harris and will be fully utilized. The course will include field trips to a few African eateries in the Chicago area. 

This course will satisfy the multicultural core requirement.



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