“The Story of New Orleans Creole Cooking: The Black Hand in the Pot” is an absolute do-not-miss food party/conference set to go off at New Orleans Dillard University Thursday, April 16, 2015 and continuing Friday, April 17, 2015 at the Whitney Plantation in Wallace, Louisiana.

Michael Twitty of Afroculinaria

Michael Twitty of Afroculinaria

Michael Twitty appeared on our radar years ago when we began following his writings on his crucial Afroculinaria blog where the good chef is documenting his work concerning ancient and near-forgotten cooking techniques of the Civil War-era.

We read dozens of food blogs and Twitty’s is one of the best ones out there.

Michael Twitty will be joined by fellow powerhouses Dr. Ibrahima Seck, A.P. Tureaud Jr, Liz Williams, Zella Palmer and Austin Sonnier. They comprise a who’s who of modern food letters concerning Deep South cuisine of the here, now and 1800s.

The event Thursday April 16th 2015, “Reading the West & Central African Presence in the Creole Culinary Repertoire” features Twitty as keynote speaker and is free.

At the event Friday April 17th 2015 at Whitney Plantation in Wallace, Louisiana, Michael Twitty will present a cooking demonstration. One imagines a vast array of vintage cast iron cookware and plenty hardwood fire will be in effect for this demo. Cost is $30.

We’re practically foaming at the mouth over these events and you should be too.

  1. RL Reeves Jr says:

    9-9:30 a.m.: Invocation and welcome, Dillard University librarian Malik Bartholomew

    9:30 a.m.: “Uncovering Dillard University’s Culinary Past, 1935-2014,” Zella Palmer, Director, Ray Charles Program

    9:45 a.m.: “Memory Dishes from Gritsland and Riceland,” Ibrahima Seck, academic director, Whitney Plantation

    10 a.m.: “From Palm Fronds to Crawfish Bisque,” educator and caterer Austin Sonnier

    10:15 a.m.: Questions and answers

    10:40 a.m.: Coffee break, and Karen Livers’ live performance as Rose Nicaud

    11 a.m.: Keynote address by culinary historian Michael Twitty, “Reading the West & Central African Presence in the Creole Culinary Repertoire”

    11:40 a.m.: Questions and answers

    12 noon-1 p.m., Lunch break, Kearny Dining Hall, $8 special conference menu

    1 p.m.: Dillard president Walter Kimbrough will announce the naming of the “Dr. Rudy Joseph Lombard The Black Hand in the Pot Lecture Series.” Judge Edwin Lombard will give an acceptance speech.

    1:30 p.m.: Break

    1:45 p.m.: “The Ingenuity of the New Orleans Street Vendor,” Barbara Trevigne, Creole historian

    2 p.m.: “Feeding the Body and Soul: Louisiana Cuisine and its Relationship to Civil Rights Activism,” civil rights activisit A.P. Tureaud Jr.

    2:15 p.m.: “Before There Was Martha Stewart, There was Lena Richard,” director of the Southern Food and Beverage Museum Liz Williams

    2:30 p.m.: “Creole Cuisine in Literature,” Dillard Unversity professor and Creole historian Mona Lisa Saloy

    2:45 – 4 p.m.: Questions and answers, closing remarks.

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