Academic and food historian Dr Peggy Brunache leads a celebratory cooking event that charts the evolution of ‘slave cuisine’ to Creole cuisines and discusses what can be learned about the lives of enslaved people in the Caribbean as joy, pride, resilience, and resistance through the food they cooked and still enjoyed by their descendants today. Audiences will also have an opportunity to taste the food created at the event.
Dr Peggy Brunache is a lecturer in Public History and Archaeology at the University of Glasgow and serves as the founding Director of the Beniba Centre for Slavery Studies, Scotland’s first for supporting and sharing research on slavery, legacies, and leading international and national reparative justice initiatives.
As a historical archaeologist, she has excavated sites in West Africa, Caribbean, and the United States. Many of her public-facing projects include designing massive open online courses (MOOCS), and working with theatres, science and culture festivals. Her international media appearances include the Discovery Science Channel, BBCTV, ITV, and documentaries in the US and Germany.
