The State of Soul Food in America: Exploring the Past, Present, and Future | First We Feast

http://firstwefeast.com/eat/the-state-of-soul-food-in-america/?utm_campaign=fwf&utm_source=twitter&utm_medium=social

This was an amazing review of the contemporary soul food scene edited by Adrian Miller, author of the James Beard Award winning Soul Food: The Surprising Story of an American Cuisine.  I was very happy to participate in yet another FirstWeFeast.Com piece and I think all of the responses are thoughtful, informative and come from a place of authority and genuine love for our tradition. Please enjoy and SHARE!!

Don’t forget, the next chapter in the history of soul food is coming out this year! Show your love! Pre-order The Cooking Gene (HarperCollins 2016) today!

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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 Diaspora Food Culture, Elders and Wise Folk, Food and Slavery, Scholars, Scholars, Elders and Wise Folk, The Cooking Gene and tagged , , . Bookmark the permalink.

2 Responses to The State of Soul Food in America: Exploring the Past, Present, and Future | First We Feast

  1. Alisa Boyd says:

    Love and appreciate all your work. Just finished a wonderful book by Andrea Stuart called Sugar in the Blood about the sugar plantations in Barbados. Made me think about the implications of sugar in cuisine, starting in the 16th century.

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