During the Transatlantic Slave Trade, enslaved Africans were given meager food rations that were low in quality and nutritional value. With these rations, enslaved people preserved African food traditions and adapted traditional recipes with the resources available. Over time, these recipes and techniques have become the Soul Food dishes we are familiar with today. This food genre, now associated with comfort and decadence, was born out of struggle and survival.

This panel of scholars, featuring special guest Adrian Miller, will explore how history, science, and food connect major events in African American history and define Black culinary traditions. The panel will also share what dental metrics and plaque analysis can tell us about New Hampshire’s early African Americans.

Presenters: Adrian Miller, Amy Michael

Moderator: Shari Robinson