How Black Chefs Paved the Way for American Cuisine | First We Feast

http://firstwefeast.com/eat/how-black-chefs-paved-the-way-for-american-cuisine/

Enjoy this recent piece published on First We Feast.  A note: Why no Edna Lewis? Edna was better known for her cookbooks, recipes and philosophical gifts. She did stints as a chef, but that was ultimately not her true claim to fame and she left the kitchen often in her life to pursue other endeavors.  I have written quite a bit about Edna Lewis and celebrate her legacy every single day, but as a day to day chef, I believe these individuals are better placed in this particular list.

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in African American Food History, Cultural Politics, Diaspora Food Culture, Food Philosophy at Afroculinaria, Publications, The Cooking Gene and tagged , , , , , . Bookmark the permalink.

One Response to How Black Chefs Paved the Way for American Cuisine | First We Feast

  1. cassius says:

    It is pleased to be delicious 🙂

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