LET US BREAK BREAD TOGETHER: A HISTORICAL ANALYSIS OF AFRICAN AMERICAN CHEFS’ INFLUENCE ON AMERICAN GASTRONOMY

This Capstone project examines the historical impact of African American chefs on American gastronomy, highlighting their substantial contributions to the nation's culinary heritage from 1619 to 2024. By employing Jessica B. Harris's book High on the Hog as a foundation, the research identifies a critical gap in existing study abroad programs: the Black diaspora within the United States. The proposed four-week educational program aims to immerse participants in African American culinary heritage across four culturally rich cities: Charleston, South Carolina; New Orleans, Louisiana; Chicago, Illinois, and Oakland, California. With a community cultural wealth framework, the program integrates historical research, hands-on culinary experiences, and community engagement to validate and celebrate the resilience and creativity inherent in African American food practices. Through a literature review, interviews with African American chefs, and an extensive needs assessment, the Capstone outlines a curriculum that emphasizes African American foodways' historical, cultural, and social dimensions, thus fostering a deeper understanding of their impact on broader U.S. food culture. This culminating project seeks to promote inclusivity and representation in U.S.-based education abroad programs while addressing historical narratives that have traditionally marginalized African American culinary contributions.