COOKING WITH CREATIVITY

Material Culture at Dillard University in New Orleans in 2003. Dillard now has a premier program that teaches students and the community about the world-famous New Orleans cuisine. These students will keep the wonderful New Orleans tradition of excellent food alive for many years to come.

FOOD STUDIES MINOR

This degree-seeking minor program provides an integrative approach to food studies in urban environments, focusing on preparing the next leaders in the food industry field. Successful completion of 6 courses (18 credit hours) and all program activities, under the direction of the Ray Charles program in African American Material Culture and Dillard University Professors are required to earn a minor in Food Studies.

COURSES

Introductions to Food Studies - Psychology of Food

Food & Literature - The History of the Food Industry

Food & Media - Foundations in Food Culture & Systems

*Must be enrolled as a Full-Time Dillard University student 2.5 GPA on a 4.0 Scale*

Click Here To Learn More About Our Food Studies Minor

The Story of New Orleans Creole Cooking:

The Black Hand in the Pot

The Story of New Orleans Creole Cooking: The Black Hand in the Pot is a full-length documentary that unveils the untold stories of New Orleans black chefs, cooks, street food vendors, grocers and butchers from 1718 to the present. Highlighting the trials and triumphs of being black, working, cooking and eating in the culinary capital of the United States throughout the centuries. From Nellie Murray, the most sought after Créole de couleur caterer in New Orleans for many premier society balls and parties in the 1890s to the legendary Leah Chase, chef and co-owner of Dooky Chase Restaurant.

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HOW TO SUPPORT THE RAY CHARLES PROGRAM

We need your financial support to help us build and sustain programming that prepares students for careers in food and the arts. Our goal is to help students see value in culture and how it is integrated in every aspect of mainstream culture. With an intensive co-curricular project based program that prepares students to be global citizens, the Ray Charles Program invites interested students to enter into non-traditional careers in food journalism, photography and film, research, museum studies, curatorial projects, business and policy. We offer diverse programming throughout the academic year to students, faculty, staff, researchers and the community.

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