African American Foodways

Slow Food goes SOUL food in this featured discussion of the past, present, and future of African-American food heritage. Adrian Miller, “The Soul Food Scholar” and James Beard Award-winner, sheds light on the narrative of soul food not as poverty food, but as culinary creativity. And Chef Kevin Mitchell “The Chef Scholar” brings to the table his extensive thesis research on enslaved cooks (“From Black Hands to White Mouths”), as well as his dedication to moving food from the fresh market to a white tablecloth.

*Slow Food Summits offer the opportunity to explore Where Tradition Meets Innovation and current topical issues related to good, clean and fair food. Each summit starts with a one hour talk followed by a 30-minute social gathering over small bites and/or beverages that relate to the talk.