A James Beard Award–winning memoir of Southern cuisine and food culture tracing one man's ancestry through food, from Africa to America and from slavery to freedom."Slavery made the world of our ancestors incredibly remote to us. Thankfully the work of Michael W. Twitty helps restore our awareness of their struggle and successes bite by bite, giving us a true taste of the past." —Dr. Henry Louis Gates Jr., host of PBS's Finding Your Ro...

Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunching...

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner in Writing | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root 100 2018A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating culinary memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to fr...

“Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Jour...

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 2018A 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....

The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish co...

With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and moreChris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to proce...

**"Africulture is a gift and inspiration."—Michael W. Twitty, author of the James Beard Foundation Award-winning The Cooking GeneA bold, timely history illuminating the essential contributions to U.S. agriculture arising from the expertise and innovations of Black men and women.**In Africulture, fifth-generation family farmer Michael Carter, Jr. has blended an eclectic brew of history, culture, African-centered perspectives, and African American f...

JAMES BEARD AWARD WINNER • Over 90 delicious, deeply personal recipes that tell the story of Puerto Rico's Stateside diaspora from the United States' first Puerto Rican food columnist, award-winning writer Illyanna Maisonet.“A delicious journey through purpose, place, and the power of food that you won’t want to miss.”—José Andrés, chef, cookbook author, and founder of World Central KitchenONE OF THE TEN BEST COOKBOOKS OF THE YEAR: ...

2020 James Beard Award WinnerWith recipes for gumbos and stews—plus okra pickles, tofu, marshmallow, paper, and more!“A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient.”—Michael W. Twitty, author of The Cooking GeneChris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, ...

The largest edible fruit native to the United States tastes like a cross between a banana and a mango. It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower’s dream, requiring no pestici...