NEA/ Big Read Culinary History Panel: The Rise of Native American Foods

By Culinary Historians of Southern California:

All aspects of Native American culture were deliberately suppressed beginning in the 19th century, with food given special attention. Separating native people from their traditional diet was intended to make them more dependent on government agencies, and was designed to erode their connection to their land. That traditional knowledge about harvesting, processing, and cooking native foods was passed on in secret, but the secret is now out. A new generation of Native American scholars, chefs, and educators has brought that diet back into the light, and it appears in restaurants, books, and as a recovered element in the lives of tribal members. In this program, which is produced by the Los Angeles Department of Cultural Affairs in conjunction with the NEA Big Read and the Culinary Historians of Southern California, a culinary historian moderates a panel of Indigenous chefs, educators, and historians who are leading the reevaluation of native foods.

Register at – https://www.eventbrite.com/e/nea-big-read-culinary-history-panel-the-rise-of-native-american-foods-tickets-147887291871?mc_cid=340b870ef7&mc_eid=2fbeceec04