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Washington State University
College of Arts and Sciences culinary traditions

Bridging world history: African metalworking, Caribbean foods, and more

faculty portrait photograph, outsideAlthough she spent much of her career in administrative positions, history professor Candice Goucher has always thought of herself as a scholar first and foremost.

Her research combines the theories and methods of history, archaeology, ethnography, art history, ecology and chemistry. She is well known for her books and articles on African foodways, metallurgy, and popular and political culture, as well as global themes in world history. Candace is currently collaborating on “Striking Iron: The Arts of the African Blacksmith,” an exhibition set to open in June 2018 at the Fowler Museum in Los Angeles, and working on a related book and yet another volume about African ironworking. She’s also an award-winning food history author: her book on how European, African and Asian foods, » More …