Classes/Workshops on African Food History, Cuisine, and Culture: » More Information

NOTE: Fran has returned from her year away in Ghana (and Brazil) and is brimming with new ideas and energy. She is also now available for workshops and presentations, and will be updating her informational brochure and schedule as soon as she returns from family vacations in August. It was good to be away, but it's also good to be back!

2007 presentations: April 14, 2007 at Chicago IACP conference (tasting presentation on Ghanaian cuisine); April 19, 2007, Delta Program of the State College Area High School; May 8, 2007, Nittany Valley Writers' Network ("Writing about African food") at Schlow Library, State College, PA; May 16, 2007, Boalsburg Elementary School, May 24, 2007, Panorama Elementary School, both in State College Area School District, June 4-7, 2007 TED fellowship to attend TEDGLOBAL: Africa: the Next Chapter in Arusha, Tanzania.

Sub-Saharan African Cuisine and Western Perceptions Presentation at the joint annual meeting of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food, and Human Values Society (AFHVS), June 8, 2006, Boston » Slides

"Milestone in African food studies

Fran Osseo-Asare's much-anticipated book on the food and culture of Sub-Saharan Africa was released in July 2005 by Greenwood Press. A book for us all.

» Press Release » Order Now » Review1 » Review2

We Eat First With Our Eyes": On Ghanaian Cuisine

An overview and investigation that ranges from fufu to palm oil to West African conceptions of hospitality. Originally published in the Winter 2002 issue of Gastronomica.

» Abstract » Full Text

Beyond Gumbo: A History of Ghanaian Cookbooks

A look at Ghana's culinary history as portrayed in cookbookspublished in the latter half of the 20th century. This working draft analyzes variations among cookbook authors, publishers, and audiences.

» Abstract » Full Text