What's cooking? The future of food on the African continent

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• 00:02

  Welcome to the LSE Events podcast by the London School of Economics and Political Science.

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  Get ready to hear from some of the most influential international figures in the social sciences.

• 00:15

  Okay, so welcome everybody both in the room and at home.

• 00:19

  My name is Laura Mann and I'm a member of the International Development Department at the LSE and I am the chair of today's event.

• 00:28

  This is part of the LSE 2025 Festival,

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  and I'm also very grateful to the Firdaus Lalji Institute for Africa

• 00:35

  for helping to host and organize the event.

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  Before we start, I have to kindly ask you to silence your phones,

• 00:44

  which I have to say that this event will be recorded and will hopefully become available as a podcast.

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  And finally, in the event of a fire,

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  we will shepherd you out to the Lincoln's Inn fields just over there.

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  So with that out of the way, I'm very happy to say that we're here to talk about food,

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  we're here to talk about the history of African cuisine and food culture,

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  but also to connect that to questions of production, trade, investment, and climate change.

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  We're also here partly to launch the book of my dear colleague,

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  Professor David Luke's new book, which is called How Africa Eats.

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  And both his book and Dipo's book are available at the back,

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  and they're both very welcome to or happy to sign copies at the end of the event.

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  So Professor David Luke is a professor of practice and the strategic director of the Fidoz-Lalji Institute at Africa.

• 01:42

  He oversees the program on African trade.

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