I want to sit down with Michael W. Twitty and talk food with him for about a million hours. Twitty is a food historian who specializes in American antebellum slave cookery – what slaves were cooking and eating during the period of American Slavery from 1619 to 1865. He is especially interested in the evolution of slave cookery to “Southern Cooking” and how the introduction of food and techniques from Africa through the forced migration … Continue reading The Cooking Gene by Michael W. Twitty →
It’s been too hot to cook, and one thing that’s good to do when it’s really hot is to go to museums. They’re air conditioned and educational and, if you play your cards right, you can go for free! The Harvard Art Museums and the Harvard Natural History Museum/Peabody Museum of Archeology and Ethnology are free for Massachusetts residents on Saturday (Art) and Sunday (Natural History) mornings from 9 until noon. This post is also … Continue reading RedHeadedGirl’s Historical Kitchen: Who Lives, Who Dies, Who Cooks Your Story →
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, … Continue reading The Cooking Gene →
