Professor Zafar writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the Ford Foundation Fellowship Programs regional liaison for Missouri, Arkansas, Kansas, and Oklahoma.
Zafar’s publications include God Made Man, Man Made the Slave (co-editor; Mercer 1990); Harriet Jacobs and Incidents in the Life of a Slave Girl (co-editor; Cambridge UP, 1996); We Wear the Mask: African Americans Write American Literature, 1760-1870 (Columbia UP, 1997); and Harlem Renaissance Novels: The Library of America Collection (two volumes; Library of America, 2011). Recipes for Respect: African American Meals and Meaning appeared in March 2019 (Southern Foodways Alliance Series/University of Georgia Press).
Rafia Zafar, professor of English, has co-edited a special issue of the African American Review dedicated to pioneering writer, historian and activist Arturo Alfonso Schomburg (1874-1938).
Rafia Zafar, professor in Arts & Sciences, will discuss the legacy of Harlem Renaissance writer Langston Hughes for LOA Live Feb. 18.
The book “Recipes for Respect: African American Meals and Meaning”(2019) by Rafia Zafar, professor of English and of African-American studies, both in Arts & Sciences, is featured in a new exhibition celebrating the 125th anniversary of the New York Public Library.
Rhaisa Williams, assistant professor of performing arts in Arts & Sciences, remembers Toni Morrison’s “magnificent wield of imagination.”
“Few chefs of African descent work at the pinnacle of our national haute cuisine today, yet their contributions to American kitchens and dining rooms have been definitive.” So argues Rafia Zafar, professor of English and of African-American studies, both in Arts & Sciences, in her new book “Recipes for Respect: African American Meals and Meaning.”
