African and African-American Foodways in Southern Cuisine

Sunday, October 9
10:00 AM – 11:30 AM (Eastern Time)
CE: 1.5
Level 2 (intermediate knowledge/experience)
Activity Code: 170521
Course Tracks: Culinary Nutrition


In this engaging session, two renowned chefs will be interviewed by a registered dietitian nutritionist to discuss the stories of ingredients and foodways that came with enslaved people from Africa and developed in Black communities in the Southern United States. They will trace ingredients, cooking techniques, and agricultural practices through the complicated history of African and African-American foodways and their impact on Southern and American cuisine today. They will discuss their personal and professional efforts to honor traditions and preserve local foods and food systems.

Planned with the Food and Culinary Professionals Dietetic Practice Group

Learning Objectives:

  • Describe how African and African-American foodways influence eating habits in the South and wider U.S.
  • Explain the history of traditional Southern ingredients and cooking techniques
  • Identify how Southern cuisines fit into plant-forward, healthful eating habits

Performance Indicators:

  • 8.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
  • 8.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
  • 1.7.5 Applies knowledge of cultural foods, religious traditions, eating patterns and food and nutrition trends.