Migration Stories: Sustaining Gullah Geechee Cooking across Land and Sea
The Museum of Food and Drink and the Smithsonian Folklife Festival are proud to present Migration Stories: Sustaining Gullah Geechee Cooking Across Land and Sea, a virtual event that explores the foodways and cultural heritage of the Gullah Geechee people. This will be the first in a series between MOFAD and the Folklife Festival exploring migration, food, and the transmission of knowledge in America.
Descended from enslaved West Africans who were brought to work the rice plantations of the lower Atlantic coast, the Gullah Geechee cultivated a distinct culture and cuisine that formed a clear connection from Africa to the land and seasons of the Lowcountry.
Recipes such as perloo, a one-pot rice-based dish, is rooted in a history of migration, enslavement, colonization, and resilience. Like all Gullah cuisine, it tells a deeply American story.
Join chefs Amethyst Ganaway and Benjamin “BJ” Dennis for a conversation about Gullah and Geechee food, heritage, and sustainable futures. Ganaway will demonstrate how to make crab fried rice adapted from Sallie Ann Robinson’s cookbook, Gullah Home Cooking the Daufuskie Way. The program is moderated by Michelle Lanier, folklorist, filmmaker, and director of North Carolina Division of State Historic Sites.
Want to cook along? The recipe and sourcing suggestions will be sent out to attendees in advance.
This program is co-presented with the Museum of Food and Drink.
This program will feature real-time captioning (CART) during the live broadcast. ASL interpretation is available upon request. To request ASL interpretation, after you register, please email production manager Sarah Roffman at RoffmanS@si.edu with the subject line “ASL @ Great Migration event” no later than January 27.
Note on Zoom: We recommend using Zoom version 5.2.2 or newer, to see the featured speakers spotlighted together during the conversation. If you have an older version, you can still participate but will only see the current speaker.