Selassie Atadika - The Science of New African Cuisine; Science & Cooking 2019

Explore the innovative world of New African Cuisine in this captivating lecture by Selassie Atadika, part of Harvard University's Science & Cooking 2019 series. Delve into the scientific principles behind viscosity, emulsions, and surfactants, while discovering how these concepts apply to culinary practices. Uncover the rich history of African food ways, trade influences, and lifestyle changes that have shaped the continent's cuisine. Learn about the importance of wild foraged ingredients, ancient grains, and the concept of Sankofa in modern African cooking. Examine the challenges and opportunities in food production, as well as the impact of pop culture on culinary trends. Gain insights into how chefs like Atadika are revolutionizing African cuisine by blending traditional techniques with contemporary scientific knowledge.

Introduction
Important Announcement
How to Submit a Project
Last Weeks Recap
How thick is a liquid
Viscosity
Emulsions
Why emulsions fail
What is a surfactant
Summary
Food Ways
Food and Trade
Lifestyle Changes
Chicken
How can we change the tide
What success looks like
Flavor
Wild Foraged
Ancient Grains
Sankofa
Food is dynamic
Challenges
Food Production
Pop Culture