JESSICA B. HARRIS is one of a handful of African Americans who have achieved prominence in the culinary world. She holds a PhD from NYU, teaches English at Queens College, and lectures internationally. Her articles have appeared in Vogue, Food & Wine, Essence, and The New York Times, among other publications.  Considered one of the most preeminent scholars of the food of the African Diaspora, she has been inducted into the James Beard Who’s Who in Food and Beverage in America and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.