Academic and food historian Dr Peggy Brunache leads a celebratory cooking event that charts the evolution of ‘slave cuisine’ to Creole cuisines and discusses what can be learned about the lives of enslaved people in the Caribbean as joy, pride, resilience, and resistance through the food they cooked and still enjoyed by their descendants today. Audiences will also have an opportunity to taste the food created at the event.

Free event, booking required

Book here or email amy@crer.org.uk