Culinary Arts


Author, Chef, Educator, Historian, Scholar

Frederick Douglass Opie

Wellesley, Massachusetts | 2008

Opie, a professor of history and foodways at Babson College, is the author of Hog and Hominy: Soul Food from Africa to America and Southern Food and Civil Rights: Feeding the Revolution, where he examines the impact of food on the Civil Rights Movement.

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