The Cooking Gene: A Journey Through African American Culinary History in the Old South
| Author | : | |
| Rating | : | 4.20 (809 Votes) |
| Asin | : | 0062379291 |
| Format Type | : | paperback |
| Number of Pages | : | 464 Pages |
| Publish Date | : | 2014-07-18 |
| Language | : | English |
DESCRIPTION:
Twitty’s no-nonsense style and interlaced with moments of levity, The Cooking Gene is gritty, compelling, and enlightening – a mix of personal narrative and the history of race, politics, economics and enslavement that will broaden notions of African-American culinary identity.” (Toni Tipton-Martin, James Beard Award-winning author of The Jemima Code)“Twitty ably joins past and present, puzzling out culinary mysteries along the way… An exemplary, inviting exploration and an inspiration for cooks and genealogists alike.” (Kirkus Reviews (starred review))“Fascinating… A valuable addition to culinary and Old South historiography with lip-smacking period recipes.” (Library Journal (starred review)) . Twitty’s culinary and linguistic gif
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. In this unique memoir, culinary historian Michael W. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. 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. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracin
His work has appeared in Ebony, the Guardian, and on NPR. Twitty lives in Silver Spring, Maryland.. Michael W. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation. He has been honored by FirstWeFeast