Add to ORKGOver 10 million slaves were transported from Africa to the Americas, bringing with them their knowledge of how to grow and cook their traditional foods. The slaves came from many different tribes with many different diets. This program shows the major influence these diverse cultures had on western cooking and culture. Africans played a significant role in the creation of American Cuisine, particularly in the Caribbean territories and the southern states. Peanuts, bananas, watermelon, rice, yams and okra are all part of our African culinary heritage
This paper discusses the foods eaten by the slaves from Uncle Tom’s Cabin about the nature of slaver...
The Guinea-Sierra Leone Liberian region is home to the cultivation of both swamp and uphill rice. Th...
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to e...
This research follows the movement of the American tropical root crop manioc [Manihot esulenta] thro...
Carney* Wade in de water, Wade in de water, children Wade in de water, God’s a goin ’ to trouble de ...
This paper examines hybridity in the diet of colonial United States, and investigates how both Indig...
Background: The countries of the African continent have had centuries of European colonial rule. His...
In the plantation settlements of the Americas, enslaved Africans and their descendants were compelle...
Traditional southeastern American food evolved from a complex series of regional food elements emerg...
Baiana frying acaraj6 dumplings. On the top far right of her stand is some cocada branca (dessert ma...
Brazil’s national dish is the feijoada—a dish of slave-origins that can be found in all parts of Bra...
Until the period of the transatlantic slave trade, rice was not cultivated in the Americas. By the e...
Heart disease, diabetes, hypertension, obesity, and high cholesterol are among the leading health co...
This paper will explore the role that cuisine has played in the development of community among Afric...
Did you know that there was a time when nobody in Africa had ever eaten onions, maize, cassava, or b...
This paper discusses the foods eaten by the slaves from Uncle Tom’s Cabin about the nature of slaver...
The Guinea-Sierra Leone Liberian region is home to the cultivation of both swamp and uphill rice. Th...
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to e...
This research follows the movement of the American tropical root crop manioc [Manihot esulenta] thro...
Carney* Wade in de water, Wade in de water, children Wade in de water, God’s a goin ’ to trouble de ...
This paper examines hybridity in the diet of colonial United States, and investigates how both Indig...
Background: The countries of the African continent have had centuries of European colonial rule. His...
In the plantation settlements of the Americas, enslaved Africans and their descendants were compelle...
Traditional southeastern American food evolved from a complex series of regional food elements emerg...
Baiana frying acaraj6 dumplings. On the top far right of her stand is some cocada branca (dessert ma...
Brazil’s national dish is the feijoada—a dish of slave-origins that can be found in all parts of Bra...
Until the period of the transatlantic slave trade, rice was not cultivated in the Americas. By the e...
Heart disease, diabetes, hypertension, obesity, and high cholesterol are among the leading health co...
This paper will explore the role that cuisine has played in the development of community among Afric...
Did you know that there was a time when nobody in Africa had ever eaten onions, maize, cassava, or b...
This paper discusses the foods eaten by the slaves from Uncle Tom’s Cabin about the nature of slaver...
The Guinea-Sierra Leone Liberian region is home to the cultivation of both swamp and uphill rice. Th...
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to e...