Black Culinary Scene
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The Hand That Stirred The Pot: African Foods in America (Accessible Preview)

Over 10 million slaves were transported from Africa to the Americas, bringing with them their knowledge of how to grow and cook their traditional foods. The slaves came from many different tribes with many different diets. This program shows the major influence these diverse cultures had on western cooking and culture. Africans played a significant role in the creation of American Cuisine, particularly in the Caribbean territories and the southern states. Peanuts, bananas, watermelon, rice, yams and okra are all part of our African culinary heritage.

Production Year:
Grade Level: 7-12

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