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.
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:
Sponsored by the Food Studies Program and the Jazz and Contemporary Music Program in the College of Performing Arts at The New School.