Fabiola Cáceres was proud to introduce Traveling Kitchen, a new culinary program to learn about history through a food lens for the Dyckman Farmhouse Museum. These series were about flatbreads, the origin of corn, wheat, and seeds, and how these foods traveled through time, continents, and how different cultures adopted them.
Teens and adults learned how to make East African Chapati, Seasoned Corn Flatbread, and a Seeded Coconut Wrap. Three “story-recipes,” which highlighted people’s cultural heritage — the African, the Lenape, and the indigenous people of South America, Mesoamerica, and the Pacific Islands.
The series were offered in Spanish and English in collaboration with the Brooklyn Public Library and its Culture Pass program.
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GARDEN KITCHEN LAB 