Native American Cuisines: Traditions and Contemporary Contexts

What’s the connection between cultural wellness and bodily health? Can a change in what people eat change not only the way they feel, but also the way they understand their history, their heritage and their future? 

This symposium will draw together native chefs, documentary filmmakers, food historians, policy experts and political activists to explore the cultural and health effects of indigenous cuisines.

The event begins on April 13 with a lecture and meal prepared by Ben Jacobs, an Oklahoma native and one of the innovative chefs behind Tocabe restaurant in Denver. 

On April 14, panel discussions and film screenings will focus on different aspects of native food culture, ranging from the mental and physical health effects of indigenous cuisines to the work of the historians, seed keepers and chefs who are both recovering and reinventing traditional dishes.

The symposium is free and open to everyone and admission to Gilcrease museum on April 14 is free. Special food-themed tours of the collection, a recipe exchange and a small market will be featured.

Sponsored by the Oklahoma Center for the Humanities

Friday, April 13 at 6:00pm

Gilcrease Museum
1400 North Gilcrease Museum Road, Tulsa, Oklahoma 74127-2100

Event Type

Conference/Convention, Lecture/Speaker, Featured


General Public, Faculty, Staff, Students, Alumni, Parents


Oklahoma Center for the Humanities


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Contact Name

Tara Aveilhe

Contact Email


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