Supervisory Museum Curator of the African Diaspora, Joanne T. Hyppolite, Ph.D., gives a deeper look behind the exhibit, Cultural Expressions.

Today, a new wave of African American chefs safeguard Southern foodways. As they reintroduce recipes in the nation’s top kitchens, they humanize how the public sees black chefs.

The occasion is customarily marked by celebrations of fellowship and a worship service, followed by a fortuitous meal on New Year’s Day. Celebratory foods include a diverse collection of culinary traditions.

During the segregation era, "The Negro Motorist Green Book," was a guidebook for African American travelers that provided a list of hotels, boarding houses, taverns, restaurants, service stations, and other establishments that served African American patrons.

Africans transported to the Americas, as part of the transatlantic trade, brought with them planting and cooking techniques, as well as memories of ancestral and regional recipes.