Thursday, April 30, 2015

June 6th Event: The Roots of African American Foodways

The Black History Commission of Arkansas and the Arkansas History Commission will be hosting a symposium from 10 a.m. until 3:15 p.m. on Saturday, June 6, at the Pulaski Technical College Culinary Arts and Hospitality Management Institute in Little Rock. The symposium’s theme, “The Roots of African American Foodways,” will feature award-winning food and nutrition journalist, Toni Tipton-Martin; historian and author, Dr. Cindy Grisham; Executive Chef Evette Brady and Chef Tim Morton from 1620 Savoy in Little Rock; and BHCA Commissioner Joyce Gibson.
Topics will include The Jemima Code: A Modern Look into the Recipe Files of America’s Great Cooks, Organic, Wild Harvesting, Heirloom Vegetables and Meats: Trends or Tradition?, and To Protect and Serve: an Apron Collection. Chefs Brady and Morton will use traditional African American foods, incorporating Caribbean, Cuban, African, and other ethnic influences on modern African American foodways, into a cooking demonstration that will bring all the research elements presented during the day to a tasty conclusion.
The event will also feature a scanning booth.  Participants are invited to bring in material pertaining to African American foodways for digitization, including recipes, menus, photographs, and documents.  An AHC archivist will scan and save to CDs copies of scanned material for the participants, who will be asked to share the digital copies with the History Commission for research, exhibits and publication.
The seminar is free but registration is required. Check-in will begin at 9:00 a.m.  Teachers can earn up to four professional development hours through attendance. Lunch prepared by the Culinary Institute chefs will be provided for symposium participants at no charge.  Registration is limited and deadline for registration will be June 1, so be sure to make reservations soon.
For more information about the symposium or to register, contact us at or call us at 501-682-6892.
This project is funded in part by a grant from the Arkansas Humanities Council, the Department of Arkansas Heritage, and the National Endowment for the Humanities.