In the Shadow of Slavery: Africa's Food Legacy in the Atlantic World
Join NYBG and Professor Judith Carney’s whose groundbreaking research focuses on African contributions to New World agriculture and ecology. In this talk, she shows how enslaved people established familiar foods from Africa, such as rice, okra, yams, black-eyed peas, and millet, as staples in their subsistence plots, what Carney calls the “botanical gardens of the dispossessed.”
