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The Cooking Gene: A Journey Through African American Culinary History in the Old South Paperback – Illustrated, 31 July 2018

4.7 out of 5 stars 1,096 ratings

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Product description

Review

"Fascinating.... A valuable addition to culinary and Old South historiography with lip-smacking period recipes."--Library Journal (starred review)

"Fascinating."--New York Times Book Review

"Should there ever be a competition to determine the most interesting man in the world, Michael W. Twitty would have to be considered a serious contender."--Washington Post

"Slavery made the world of our ancestors incredibly remote to us. Thankfully, the work of Michael W. Twitty helps restore our awareness of their struggles and successes bite by bite, giving us a true taste of the past."--Dr. Henry Louis Gates, host of PBS' Many Rivers to Cross and Finding Your Roots

"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)

"Twitty has accomplished something remarkable with The Cooking Gene... It's a book to save, reread, and share until everyone you know has a working understanding of the human stories and pain behind some of America's most foundational and historically significant foods."--Christian Science Monitor

"Written in Michael W. 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

About the Author

Michael W. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time, and named one of the "Fifty People Who Are Changing the South" by Southern Living and one of the "Five Cheftavists to Watch" by TakePart.com. 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. His work has appeared in Ebony, the Guardian, and on NPR.org. 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. Twitty lives in Silver Spring, Maryland.


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Product details

  • Publisher ‏ : ‎ Amistad Press; Illustrated edition (31 July 2018)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 480 pages
  • ISBN-10 ‏ : ‎ 0062379275
  • ISBN-13 ‏ : ‎ 978-0062379276
  • Dimensions ‏ : ‎ 2.54 x 13.21 x 19.3 cm
  • Customer Reviews:
    4.7 out of 5 stars 1,096 ratings

About the author

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Michael W. Twitty is a culinary and cultural historian and the creator of www.Afroculinaria.com, the first blog devoted to African American historic foodways and their legacy. He has been honored by the website First We Feast (www.firstwefeast.com) as one of twenty greatest food bloggers of all time, and named one of “Fifty People Changing the South” by Southern Living. He’s also been honored as one of the “Five Cheftavists to Watch” by TakePart.Com. Twitty has appeared on NPR’s The Splendid Table and Morning Edition and has written for the Guardian, Ebony, Local Palate, and the Washington Post. He’s given over 300 talks in the U.S. and abroad, including audiences at the Smithsonian, Yale University, The Oxford Symposium on Food and Cookery in England, and the Jerusalem Jewish Film Festival. He was a 2014 Smith Symposium Fellow of the Southern Foodways Alliance and a 2016 TED fellow and speaker, and was recently honored by Taste Talks with their first Culinary Pioneer Award. Twitty’s blog, Afrioculinaria was honored with both the readers’ and editors’ choice awards from Saveur for the best food and culture blog. Twitty is also a Judaics teacher and writes on Jewish cultural issues. He is the first Revolutionary in Residence at Colonial Williamsburg.

Favorite Southern foods: barbecue (beef ribs though not necessarily traditional---all the noms), a decent and proper biscuit, red rice, collard greens--no vinegar!, buttermilk pie, okra soup, country captain, sweet potatoes, etoufee, gumbo, jambalaya.

Diva of Choice: Julia Sugarbaker from "Designing Women" or Whitley Gilbert from "A Different World"

Favorite Expression: Bless yo' heart.

Person Likely to Play Me in a Movie: I really want Idris Elba, but I'm getting Anthony Anderson.

If I had Kids I would name them: (All girls) Portico, Verandah and Lanai... I always thought Zephyr would be a cool name for a son.

Nicknames: The Chocolate Chosen TM, Mr. Kosher Soul

Influences: August Wilson, James Baldwin, Marlon Riggs, Langston Hughes, Maya Angelou, Toni Morrison, Alice Walker, Abraham Joshua Heschel, Roy Lichenstein, Romare Bearden, Joseph Campbell, Robert Graves, Zora Neale Hurston.

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Freyalyn
5.0 out of 5 stars Essential reading.
Reviewed in the United Kingdom on 21 October 2017
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H.ope
5.0 out of 5 stars History on a plate
Reviewed in the United Kingdom on 20 February 2020
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AS
5.0 out of 5 stars fantastic
Reviewed in the United Kingdom on 21 May 2020
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Erin E. Kelly
5.0 out of 5 stars A great American book
Reviewed in Canada on 3 September 2017
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Al Pilato
5.0 out of 5 stars This is an insightful book that takes you on a journey and allows you to taste along the way.
Reviewed in Canada on 2 January 2019
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One person found this helpful
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