Hey there. Please forgive the long, long breaks between posts. Roots Cuisine is (therefore, I am) in transition. I’m planning and expanding parts of the organization and other projects and preparing personally & professionally for the next phase of growth, not to mention continuing to try and master WordPress and Photoshop.
I’ll still be posting, smaller, […]
“Do you like candy?” ten-year old Rosa asked excitedly.
My childhood friend, Ruth and I looked at each other looked at each other over the plate of cold noodles and pork buns we’d been gorging on when Rosa sat down next to me. I smirked, Ruth rolled her eyes and as a master of biting […]
Developing familiarity with yams, true yams, particularly for folks who have none, is sure to surprise. As mentioned here, they are not the soft, sweet tubers Americans in the United States use to whip up pies, or casseroles. Those dishes are the domain of the delicate sweet potato.
You’ll never find […]
I am late with this, at least here on the site. I’ve been talking up the 2011 International Year for People of African Descent since late 2010 with friends, on Twitter and on Facebook but haven’t done anything special to commemorate it with Roots Cuisine, for various reasons. Most of them logistical and […]
volunteers & interns wanted
We’re very serious about promoting the foodways of African Diaspora and need your help. There are so many things to do and only so many hours in the day, and with a whole globe and quite a few languages to cover we need to develop our networks […]
Today people around the country (and the world) will celebrate Juneteenth, which is a celebration of the end of slavery…an emancipation day of sorts. I may even fry some chicken or bake a cake, or something, or maybe I will just have a glass of wine.
Here in the United States […]
Yam, igname, ñame, inhame… all rooted in various West African words: nyam, iyan that not only refer to the tuber itself, but can also mean food, or even to eat reflecting the importance of the vegetable to cultures throughout the region . In Jamaican the word for eat is nyam. No coincidences here. I have […]
Diaspora: A Journal of Transnational Studies…
Diaspora is dedicated to the multidisciplinary study of the history, culture, social structure, politics, and economics of both the traditional diasporas – Armenian, Greek, and Jewish – and the new transnational dispersions which in the past four decades have come to be identified as ‘diasporas.’ These encompass […]
?zmir, Ankara, Adana, Gaziantep, and Istanbul. I’ve met many kind people learned and ate much and tried to share as much as I know about Louisiana and African American foodways and of course, Roots Cuisine. It was a pleasure and a privilege to be to share, learn, and, of course, eat throughout those three weeks.
As some of you know I’ve had a great opportunity to advance the cause of Roots Cuisine. I was offered the opportunity to be part of the U.S. State Department Speakers program back in November, which meant that I would be traveling to Turkey to speak (initially) about Louisiana foodways. Interest in topics has expanded […]