664. Part 1 of our interview with Zella Palmer about the influence of African cooking on creole cuisine. The Story of New Orleans Creole Cooking: The Black Hand in the Pot. She is also the author of Recipes and Remembrances of Fair Dillard, 1869-2019. Zella, educator, food historian, author, and filmmaker, serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture. Palmer is committed to preserving the legacy of African-American, Native American, and Latino culinary history in New Orleans and the South.
