In this 2-part series, students will experience a better understanding of Mesoamerican foods and diet.
Platica y Pruebas: Indigenous Veganism Series, Part 1: “Indigenous Veganism: Remembering Mesoamerican Foodways, Food Principles, and Seasonal Diets”
This platica provides a brief historical account of Mesoamerican foodways, the dietary changes resulting of the colonial encounter, and the Indigenous erasure and appropriation of those foodways, while providing a decolonial and an Indigenous ecofeminist critique towards remembering the value and importance of eating a local, ecological, seasonal, sustainable, organic, and native (LESSON) based diet.
Hecho con Amor: Indigenous Veganism Series, Part 2: “Indigenizing Your Veganism with Mesoamerican Foods”
This cooking class will provide quick, simple, and effective ways to integrate Indigenous plantbased foods into the making of cultural heritage and nutrient dense comiditas for those on the go! We will make cashew cream, corn milk chia pudding, cream of quinoa, and Indigenous protein powders. Instructor, Claudia Serrato, Ph. Dc, Indigenous Culinary Anthropologist, Professor, Chef and Co-Founder, Across Our Kitchen Tables