AFRICAN GASTRONOMY & HEALTH FOOD AS CULTURAL IDENTITY
African food is gaining more accessibility through ethnic markets. Youths are growing in households where African food is a staple while familial and communal dining fosters heritage and instills a sense of community and continuity into the next generation. Therefore, understanding the ethnic food practices in the African community, with unique preferences, habits, and social meanings, is critical in addressing the diabetes in the community.
The louis Diene Faye maintains its immigrant orientation with distinguishably African food and style of preparation rooted in daily part of life, which influences health outcomes. This program promotes the study of African ethnic food and culinary roots of African people. We work with institutions to include African food in curricula; labeling, food portions of African food and education on food nutrients; development of African food curricula, and work with health institutions to include African food in dietary options.
We partner with non-profit organizations and institutions to raise awareness in increasing access to ethnic and specialty foods and providing nutrition education on healthy, dietary benefits of African foods for residents and restaurant owners at restaurants by providing educational based lectures, slideshows and trip to ethnic and specialty crops farms.
The cooking classes are taught by Africans chefs and test kitchen recipes prepared by African Chefs and nutritionists and dietitians at a food science lab and recipe testers are community leaders, students, teachers, residents and food service managers.