Africa House Conference: People, Globalization & Food
Thursday, April 11, 2013 at 6:00 PM (EDT)
New York, NY
Africa House Presents:
People, Globalization & Food: Perspectives on the Production, Trade and Consumption of Food in Africa & Beyond
Thursday April 11th, 2013
6:00 pm – 7:30 pm Panel Discussion
Dr. Marco Polo Hernandez-Cuevas
Dr. Marco Polo Hernandez Cuevas is a culinary arts chef, gastronome, published scholar and poet. Among others, he has worked with the African gastronomy endowments to the Americas and beyond. He holds a Ph.D. in Italian and Hispanic Studies with an Africana/ Afro-Mexican focus from the University of British Columbia in Vancouver, Canada; a M.A. in Spanish/Latin American and Peninsular Literatures with a focus on medical language interpreting and translating; and a B.A. in General Studies with a Spanish Languages and Literatures concentration from Portland State University, Portland, Oregon. “Chef Marco,” as Dr. Hernandez prefers to be called while wearing the culinary arts and gastronomy “hat,” began his food and food handling training at the age of six (fifty years ago in Mexico City, Mexico) making fresh fruit smoothies at Super Cocina Cuauhtemoc, a family-owned middle class Criollo food restaurant owned by his aunt Doña Margarita Hernández Pérez.
Dr. Jessica Harris,
Jessica B. Harris is the author of eleven cookbooks documenting the foods and foodways of the African Diaspora: Hot Stuff: A Cookbook in Praise of the Piquant, Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, Tasting Brazil: Regional Recipes and Reminiscences, The Welcome Table: African American Heritage Cooking, A Kwanzaa Keepsake, The Africa Cookbook: Tastes of a Continent Beyond Gumbo: Creole Fusion Food from the Atlantic Rim, On the Side, The Martha’s Vineyard Table , and Rum Drinks: 50 Caribbean Cocktails from Mojito to Rum Daisy. She is currently working on a narrative history of African Americans and food tentatively entitled High on the Hog to be published by Bloomsbury in 2011.
A culinary historian, she has lectured on African-American foodways at The Museum of Natural History in New York City, The California Academy of Sciences in San Francisco, The Smithsonian Institution in Washington DC, as well as at numerous institutions throughout the United States and abroad.
Professor Yaw Nyarko, Department of Economics, NYU
He is the author of many published research papers and is the recipient of numerous awards and grants, and has served as Editor/Associate Editor on a number of academic economics journals. He has also served as a consultant to many organizations including the World Bank, the United Nations, and the Social Science Research Council. He is the immediate past Vice Provost of New York University with a portfolio which included the oversight and establishment of campuses of NYU in Africa around the world. Yaw Nyarko received a B.A. the University of Ghana, and an M.A. and Ph.D. in Economics from Cornell University.
Location: 14A Washington Mews, New York, NY 10003
Food & Wine Reception:
7:30 pm – 8:30 pm Reception – A selection of African Delicacies presented by acclaimed Senegalese Chef, Pierre Thiam will be served. @ NYU Africa House 44 Washington Mews New York, NY 10003
For inquiries contact: firstname.lastname@example.org