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dc.contributor.authorTerry, Bryant
dc.date.accessioned2017-01-21T04:25:26Z
dc.date.available2017-01-21T04:25:26Z
dc.date.issued2009-05-08
dc.identifier.urihttps://hdl.handle.net/2144/20092
dc.descriptionThis is the archive of a lecture, cooking demo, and dinner given by Bryant Terry, nationally recognized eco-chef, author, and food-justice activist, co-author, with Anna Lappé, of Grub: Ideas for an Urban Organic Kitchen and author of the recently released Vegan Soul Kitchen. With the help of a Kellogg Foundation Food and Society Policy Fellowship, Bryant has started the Southern Organic Kitchen Project in order to educate primarily African-Americans living in the Southern United States about the connections between diet and health.
dc.language.isoen_US
dc.publisherBoston University Institute for Human Sciences
dc.rightsCopyright 2009 Boston University. Permission to copy without fee all or part of this material is granted provided that: 1. The copies are not made or distributed for direct commercial advantage; 2. the report title, author, document number, and release date appear, and notice is given that copying is by permission of BOSTON UNIVERSITY TRUSTEES. To copy otherwise, or to republish, requires a fee and / or special permission.
dc.titleLecture, cooking demo, and dinner: Cooking with a Conscience
dc.typeOther
dc.rights.holderBoston University Trustees


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