The cooking gene: a journey through African-American culinary history in the Old South
(Book)

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Published:
New York, NY : HarperCollins Publishers, 2017.
Format:
Book
Edition:
First edition.
Physical Desc:
xvii, 443 pages, 8 unnumbered pages of plates : illustrations (chiefly color) ; 24 cm
Status:
Orange/Case Adult Nonfiction Book
641.592 Twitty
Description

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

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, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep--the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

Illustrations by Stephen Crotts

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More Details
Language:
English
ISBN:
9780062379290, 9780062379276

Notes

Description
"First Amistad hardcover published 2017",-- Provided by publisher.
Description
"A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today"--,Provided by publisher.
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Citations
APA Citation (style guide)

Twitty, M. (2017). The cooking gene: a journey through African-American culinary history in the Old South. First edition. New York, NY: HarperCollins Publishers.

Chicago / Turabian - Author Date Citation (style guide)

Twitty, Michael, 1977-. 2017. The Cooking Gene: A Journey Through African-American Culinary History in the Old South. New York, NY: HarperCollins Publishers.

Chicago / Turabian - Humanities Citation (style guide)

Twitty, Michael, 1977-, The Cooking Gene: A Journey Through African-American Culinary History in the Old South. New York, NY: HarperCollins Publishers, 2017.

MLA Citation (style guide)

Twitty, Michael. The Cooking Gene: A Journey Through African-American Culinary History in the Old South. First edition. New York, NY: HarperCollins Publishers, 2017. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
2a55c3be-ae9c-b21e-970c-82e8f377867b
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Record Information

Last Sierra Extract TimeFeb 27, 2020 07:24:26 AM
Last File Modification TimeFeb 27, 2020 07:25:04 AM
Last Grouped Work Modification TimeFeb 27, 2020 07:24:39 AM

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