This semester-long concentration will immerse you in the cultures and cuisines of Africa and the African diaspora and their tremendous impact on the cuisines of Latin America, the Caribbean, and the United States. You’ll learn how, for hundreds of years, enslaved Africans brought their foodways across the Atlantic, and explore how the ingredients and traditions they carried were integrated into—and formed a foundation for—the cuisines of the Americas, and how they continue do so today.
The CIA spent several years researching and developing this concentration, which is vital to the deepening and diversifying of our curricular offerings. An advisory council of academics and experts on the African diaspora—led by renowned culinary historian Dr. Jessica B. Harris, and including Dr. Scott Alves Barton, Dr. Maricel Presilla, and Chef Pierre Thiam—assisted in developing the curriculum.
Full course details are available in CIA’s catalog.
Only students in the Food Business Management degree or Applied Food Studies degree are eligible for this concentration.