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In honor of Hispanic Heritage Month, food historian and blogger Frederick Douglass Opie is tracing hominy, plantains, spicy peppers, and tomatoes through the Pre-Columbian cuisines of the Aztecs, Incas, and Arawaks to today. Curried Yucca Crab Cakes with Piquillo Pepper Sauce and Mango-Papaya Chutney anyone?
Guest
- Dr. Frederick Douglass Opie is a Visiting Associate Professor of History at Babson College in Wellesley, Mass. He is also a food blogger and author of Hog and Hominy: Soul Food from Africa to America.
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