Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners 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.
Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia.
As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.
This title is part of (or scheduled to be part of) the following subscriptions:
You can find this title in the following lists:
Click the Download button to download a copy of the MARC file.
Enter your FTP details below to send the MARC export file via FTP.
by W. Michael Gear
by Michael Buckley
by Michael Sears
by Stephen W. Sears
by Barbara W. Tuchman
by William W. Johnstone, J.A. Johnstone
by Michael Mosley, Mimi Spencer
by Scott D. Anthony, Clark G. Gilbert, Mark W. Johnson
by Jennifer Mathieu
Sign up for our email newsletter