Going Global
Our Food Studies Program is global, providing opportunities for our Food Scholars to travel internationally and examine Black foodways across the African diaspora. Over Spring Break 2023, our Food Scholars spent eight days and seven nights in Lisbon, Portugal, engaging with African diasporic communities to understand food practices, food as a marker of cultural identity, and the ways cuisine intersects with socially and politically charged issues.
Additional program trips have included Dakar, Senegal (Spring 2024) and Paris and Marseille, France (Spring 2025). The purpose of these experiences is to explore foodways across the African diaspora and to find "hidden kitchens" rooted in African culture. Each trip typically includes cooking classes or tastings led by chefs who represent the culinary traditions of that region.
The Program also takes regular trips to Sapelo Island to commune with the Hog Hammock Community. These visits have offered opportunities to assist with oyster and sugarcane harvests and facilitate meaningful cultural exchange.
Going Global ( Portugal )
Exploring Afro-Brazilian Cuisine in Portugal (Spring 2023)
Vegetables at market in Dakar, Senegal (Spring 2024)
Final meal prepared in Portugal prepared by Dr. Jackson's Spring 2023 Food Chemistry Class
Heading out for a workday on Sapelo Island (Fall 2023)
At Hartsfield–Jackson Atlanta International Airport, en route to Portugal (Spring 2023)
Viewing the African Renaissance monument in Dakar, Senegal (Spring 2024)