The Dillard University Ray Charles Program in African-American Material Culture will host Tunde Wey, Nigerian cook and writer. Wey moved to the United States at 16. Since 2016, he has been traveling across the country with his pop-up dinner series, Blackness in America, which explores race in America from the Black perspective, through food and discussion. His culinary work has been featured in Vogue, NPR, New York Times and the Washington Post.
Wey currently writes a monthly column on food and social politics for the San Francisco Chronicle-- his writing has also been published in The Boston Globe, NPR, Oxford American. He currently resides in New Orleans.
Cooking Demo: 12:30pm-2pm
PSB Rm. 112
FREE and Open to the Public
For more information contact: email@example.com (504) 816-4091