Between Senegal and New York City: A Conversation with Chef Pierre Thiam

Chef and restaurateur Pierre Thiam, author of the successful cookbook Senegal: Modern Senegalese Recipes from the Source to the Bowl, discusses the unique food culture of his native Senegal - as well as the influence of African practices and dishes on the development of American foodways - with Fabio Parasecoli, director of Food Studies Initiatives at The New School.

An excerpt:

Chef Pierre Thiam explains to the audience how traditional agricultural in Africa was altered by French colonial trade with Vietnam. Indigenous grains were replaced by sub-standard imported rice, but through decades of Africans embracing all foods and spices, "broken rice" later became the national dish of Senegal.

The full conversation: