Center for Nutrition & Health Impact (formerly Gretchen Swanson Center for Nutrition)’s Post

February is Black History Month, a celebration of cultural contributions, diversity and the bountiful food and traditions that African Americans have contributed. Starting in 1976, this month recognizes and celebrates the Black voices that have played pivotal roles in shaping our shared history. According to refed.org, a “remarkable thing about this food history is how it sprang from enterprise, creativity, survival, and necessity. Innovation in Black food culture came from scarcity and being unjustly forced into hardship and food insecurity. Creating recipes using scraps, leftovers, and ingredients that were otherwise deemed as ‘less than,’ African American culture set the standard for creating delicious and wholesome meals from very little, and they are meals that we still enjoy today. From cornbread to gumbo, mac and cheese to fried chicken, it is a culinary legacy that is deeply ingrained in the American cultural profile." As we celebrate Black history, we continuously work to embrace diversity, equity and inclusion in our nutrition and health research endeavors. Recognizing and honoring diverse perspectives is key to creating meaningful impacts in our areas of focus. #BlackHistoryMonth

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