Nellie Murray, Rose Nicaud, Leah Chase and so many African-American women from the 18th-20th century were major contributors to establishing New Orleans world famous Creole cuisine. These pioneering matriarchs tended the fires and stirred the rouxs in some of the most challenging times in American history. Palmer's research reveals the persona and stories of many who were revered and too many that were invisible. 

Rose Nicaud by Mayah Robinson courtesy of Zella Palmer

About the Speaker:

Zella Palmer, professor, food historian, cook, author and filmmaker serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture in New Orleans, Louisiana. Palmer is committed to preserving the legacy of African-American, Native American and Latino culinary history in New Orleans and the South. Palmer curated The Story of New Orleans Creole Cooking: The Black Hand in the Pot academic conference and documentary, Nellie Murray Feast and the Dr. Rudy Joseph Lombard: Black Hand in the Pot Lecture Series. In 2019, under Palmer’s leadership, Dillard University launched a Food Studies academic program. Palmer is also the author of the 2019 cookbook, Recipes and Remembrances of Fair Dillard: 1869-2019.

Pay what you can: We have made our lectures free to attend while in-person programming is paused, but we still have costs associated with putting on this program. We are accepting donations if you are in a position to support our museum. With this money, we will pay honoraria to all current and future presenters and cover overhead expenses such as Zoom and other technological services.