The Cooking Gene: A Journey Through African American Culinary History in the Old South
| Author | : | |
| Rating | : | 4.65 (787 Votes) |
| Asin | : | 0062379291 |
| Format Type | : | paperback |
| Number of Pages | : | 464 Pages |
| Publish Date | : | 2015-02-14 |
| Language | : | English |
DESCRIPTION:
Twitty helps restore our awareness of their struggles and successes bite by bite, giving us a true taste of the past.” (Dr. Twitty approaches his ancestral and culinary history from Africa to America, and occasionally back to Europe, with the precision of a surgeon and the passion of an artist. Twitty shines a stunningly bright light on the state of Southern food with this quest to find himself. Henry Louis Gates, host of PBS’ Many Rivers to Cross and Finding Your Roots)“Michael W. His adept storytelling carried me away to another time and I am deeply moved by the experience.” (Carla Hall, co-host of The Chew, author of Cooking with Love and Carla’s Comfort Foods)“Michael W. Twitty’s culinary and linguistic gifts are beautifully intertwined in The Cooking Gene, but it’s Twitty’s agency here – the way his journey through the South’s cultural history tackles
As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. In this unique memoir, culinary historian Michael W. From the tobacco and rice farms of colonial times to plantatio
Twitty has appeared throughout the media, including on NPR’s The Splendid Table, and has given more than 250 talks in the United States and abroad. Michael W. His work has appeared in Ebony, the Guardian, and on NPR. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog