TERAANGA, A SPIRIT OF SHARING-PUBLIC DISCUSSION AND LUNCH WITH LOCAL SENEGALESE CHEF ERIC NDIAYE

From Senegal to starred restaurants in France, and on to the Triangle, sharing his food has always been Chef Ndiaye's into his community, as his culinary traditions and experience allow him to create a new home no matter how far from the first one. What role has food production played in his migrations across the world? How do questions of food, ethnicity, place, and memory intertwine in the production of identity and difference, but also of belonging, that are part of selling Senegalese food in the Durham Farmer's Market and French food for elegant catered events?