As a “food history sleuth,” Hopkins contributes research and consultation to academic and consumer publications, discussion panels and has appeared on radio and television. She also helps to put together lavish, historic meals, as close to how they were prepared back then. With her help, diners, for instance, can get a taste of George Washington’s favorite soup.”
Read More“Ice cream is one of those supercalifragilistic, whitewashed things where they wrote Black people out of the history,” says Tonya Hopkins, aka The Food Griot, a food historian in New York. “Before there were mechanical ice cream makers, Black people were literally the ice cream makers.”
Read MoreI had a wonderful time and Tonya lives up to her "griot" name as a fantastic storyteller. Although Tonya has not yet written her own book, she has contributed to numerous scholarly publications. She is also co-founder of the James Hemings Foundation, named after Thomas Jefferson's enslaved, French-trained chef de cuisine, and consultant on the upcoming exhibit at MOFAD, "African/American: Making the Nation's Table.
Read MoreJuly through August are official Ice Cream Months with all kinds of designated ice cream days sprinkled throughout featuring flavors, sundaes, sandwiches, cones and such into early September in fact.
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