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Michael W. Twitty

The Cooking Gene

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2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018
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. 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.
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. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.
As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. 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.
Illustrations by Stephen Crotts
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561 štampana stranica
Prvi put objavljeno
2018
Godina izdavanja
2018
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Citati

  • Nast Huertaje citiraoпре 3 године
    Drawing on models left behind by the Roman latifundia, the idea and cultural presence of the plantation was born in the Mediterranean basin. These plantations were worked by a number of “slaves,” a word most people are familiar with that may be traced to the word “Slav,” of the ethnic-linguistic nations of eastern Europe. Slavs weren’t black, but the workers on these early sugar plantations were often a mixture of Slavs, Africans, Middle Easterners, and local peasants. Slavery did not yet have a racial context.
  • Nast Huertaje citiraoпре 3 године
    It didn’t feel natural that over the course of three and a half decades of pondering race that I never considered that black families could be linked through white bodies.
  • Nast Huertaje citiraoпре 3 године
    To know who you are you often have to be able to see outside yourself. To look beyond the bubble you were born in doesn’t come easy to all of us.
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