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Native Cuisine in the Natchez Bluffs

Date: Mar 14, 2019
Anna Graham will present “Natchez Cuisine: An Exploration of Past Food Use by Native Communities in the Natchez Bluffs.”

Graham, who is pursuing a PhD in anthropology at the University of North Carolina at Chapel Hill, will discuss what we know about foodways—how people produce, prepare, consume, and think about the food they eat—in the region, focusing specifically on Natchez Bluffs groups, and propose a new idea: that Natchez Bluffs groups had their own sub-regional cuisine.

Originally from Jackson, Mississippi, Anna’s interest in Mississippi archaeology stems from early visits to the Grand Village and Emerald mound sites as a child. Her dissertation work focuses on the foodways of Natchez Bluffs groups during the Coles Creek (AD 750-1200) and Plaquemine (AD 1200-1730) periods. Graham holds a BA degree from Tufts University and a MA degree from the University of North Carolina at Chapel Hill.

The event is free and open to the public.
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