The Cooking Gene is not a cookbook but it does have treasured family recipes and reconstructed recipes from history.
The Cooking Gene is not a diatribe on race and food nor is it about how you have to be Black to be a great cook, but it does talk about great cooks past and present that are Black. 🙂 It is a food memoir that incorporates genealogy, genetic research and culinary history into a conversation on the complexities of Southern food. This book is about having awareness of our common history and making commitments to stem systemic racism’s long term effects owing to racial chattel slavery using food as a vehicle for change.
Me and The Cooking Gene’s illustrator, Stephen Crotts.
The Cooking Gene is not a regurgitation of other histories of Southern or African American vernacular cuisine. It focuses on my family to give a lens into the very specific journeys taken by our Ancestors to arrive at this cultural moment. It also gives folks looking for a way to trace their own lineage in slavery and West&Central Africa a blueprint and discusses ways to turn our findings into a culinary narrative that can be passed down through the generations.
The Cooking Gene is for a diversity of readers from African Americans, African Diasporans, and Southerners of all types, living history and reenactment enthusiasts, museum professionals, genealogy buffs, culinary historians, foodies of every stripe, readers interested in Jewish culture, readers interested in LGBT narratives (especially the G lol), it’s for people exhausted with our current national exhaustion…its a birthday present to my people and friends alike, two years shy of the 400th anniversary of African arrival in British North America (1619-2019). It’s a table for all people to have a seat and feast.
Be a part of this moment. See you August 1, 2017, the release date for The Cooking Gene. 🙂