Zella Palmer, is an author, professor, filmmaker, curator, scholar and the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture in New Orleans, Louisiana. Palmer is committed to documenting and preserving the legacy African American, Creole, Indigenous and LatinX culinary history. As the Chair of the Dillard University Ray Charles Program, Palmer filmed and produced the Story of New Orleans Creole Cooking: The Black Hand in the Pot documentary. In 2020, under Palmer’s leadership, she launched a Food Studies Minor at Dillard University.
Palmer’s latest publications, Recipes and Remembrances of Fair Dillard: 1869-2019 (University of Louisiana at Lafayette Press) and James Beard Foundation Semi-Finalist (U.S. Foodways) Ed Mitchell’s Barbeque (Harper Collins, June 2023) shares some of her rich research. Palmer was a guest or keynote speaker for NYU, Nicholls State University, Maryville University, University of Gastronomic Sciences (Turin, Italy) Essence Festival and for the 2022 American Community Gardening Association Conference.
Palmer’s research and articles appeared in the Louisiana Endowment for the Humanities 64 Parishes, Essence and For the Culture magazines. Palmer received the 2018 ‘Cultural Bearer Award’ from the Mardi Gras Indian Hall of Fame, 2020 New Orleans Magazine ‘People To Watch’ and 2022 Dine Diaspora Black Women in Food ‘Trailblazer’ Honoree. Palmer hosts Culture & Flavor podcast on Heritage Radio Network. Palmer is currently working on her next documentary ‘Grenada to the World | The Island of Spice.
The Story of New Orleans Creole Cooking: The Black Hand in the Pot is a full-length documentary that unveils the untold stories of New Orleans black chefs, cooks, street food vendors, grocers and butchers from 1718 to the present. Highlighting the trials and triumphs of being black, working, cooking and eating in the culinary capital of the United States throughout the centuries. From Nellie Murray, the most sought after Créole de couleur caterer in New Orleans for many premier society balls and parties in the 1890s to the legendary Leah Chase, chef and co-owner of Dooky Chase Restaurant.
The Story of New Orleans Creole Cooking: The Black Hand in the Pot is a full-length documentary that unveils the untold stories of New Orleans black chefs, cooks, street food vendors, grocers and butchers from 1718 to the present. Highlighting the trials and triumphs of being black, working, cooking and eating in the culinary capital of the United States throughout the centuries. From Nellie Murray, the most sought after Créole de couleur caterer in New Orleans for many premier society balls and parties in the 1890s to the legendary Leah Chase, chef and co-owner of Dooky Chase Restaurant.
At the Whitney Plantation on River Road, Louisiana, the Dillard University Ray Charles Program sat down with Whitney Plantation Academic Director, Dr. Ibrahima Seck and James Beard Award winning Chef Pierre Thiam to discuss the West African influence on New Orleans culture but particularly, Senegalese culture. Over 6,000 enslaved Africans came to Louisiana during the Senegambian Period in the 18th century. This full-length interview is a preview to our full length documentary to be released soon.
From April 26-28, 2019, The Dillard University Ray Charles Program was invited to film, photograph and document the Annual Semien Trail Ride in Sulphur, Louisiana at West Cal Arena. An accompanying article was published in the Fall 2019 "The Food Issue" for 64 Parishes Magazine (Creole Trail Rides).
The legacy of 19th Nellie Murray, the most sought after Creole of Color in New Orleans caterer at La Cocina, San Francisco.
Filmed on location at the New Orleans Cooking Experience in partnership with the Dillard University Ray Charles Program www.dillard.edu. Music provided by the New Orleans Hot 8 Brass Band.
Dillard University, 2601 Gentilly Blvd, New Orleans, Louisiana 70122, United States
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