What's cooking? The future of food on the African continent

LSE: Public lectures and events

Contributor(s): Adejoké Bakare, Dipo Faloyin, Dr Edwini Kwame Kessie, Professor David Luke | Food is family, food is fuel, nourishment, cultural and fundamental. Connections made through food are an effective way to change minds, shift narratives, and amend policies to guard against food deprivation seen in many parts of Africa today. As explored in David Luke’s new book How Africa Eats, this diverse panel of tastemakers will explore the history of African cuisine; production and distribution, as well as considering the factors which may disrupt these; food security, food trade, and climate risks.