In March I posted the description of the 3-credit African Studies class on Sub-Saharan African food culture I'm teaching this fall (2012) at the University Park campus of the Pennsylvania State University. Here's a brief trailer with more information. If you're part of the Penn State community, please help spread the word.
Also, if you know of any similar courses or resources you recommend, I'd truly love to know about them
2 comments:
Will you reference Judith Carney's work in your class? Both Black Rice & In the Shadow of Slavery: Africa's Botanical Legacy in the Atlantic World are fantastic at demonstrating how Africans, especially women, were a key source of knowledge rather than mindless laborers and victims.
Thank you for your comment, Itsbugart. Of course Judith Carney is an important resource for any serious researcher of African cuisine. I'm sure to reference her.
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