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The cooking gene : a journey through African American culinary history in the Old South

Title
The cooking gene : a journey through African American culinary history in the Old South / Michael W. Twitty.
Author
Twitty, Michael W., 1977-
Publication
  • New York, NY : Amistad, an imprint of HarperCollinsPublishers, [2017]
  • ©2017

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StatusFormatAccessCall NumberItem Location
TextUse in library Sc E 17-1414Schomburg Center - Research & Reference

Details

Description
xvii, 443 pages, 8 unnumbered pages of plates : color illustrations; 24 cm
Summary
  • "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"--
  • "Culinary historian Michael W. Twitty brings a fresh perspective to 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 from 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 touchpoints in our ongoing struggles over race. In this unique memoir, 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. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia.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 South's past. Along the way, he reveals a truth that is more than skin deep--the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together."--Jacket.
Subjects
Bibliography (note)
  • Includes bibliographical references (pages 423-437).
Contents
Preface: The Old South -- No more whistling walk for me -- Hating my soul -- Mise en place -- Mishpocheh -- Missing pieces -- No nigger blood -- "White man in the woodpile" -- 0.01 percent -- Sweet tooth -- Mothers of slaves -- Alma mater -- Chesapeake gold -- The Queen -- Adam in the garden -- Shake dem 'simmons down -- All creatures of our G-d and king -- The Devil's half acre -- "The King's cuisine" -- Crossroads -- The old country -- Sankofa.
Call Number
Sc E 17-1414
ISBN
  • 9780062379290
  • 0062379291
  • 9780062379276
  • 0062379275
LCCN
2017003374
OCLC
971130586
Author
Twitty, Michael W., 1977- author.
Title
The cooking gene : a journey through African American culinary history in the Old South / Michael W. Twitty.
Publisher
New York, NY : Amistad, an imprint of HarperCollinsPublishers, [2017]
Copyright Date
©2017
Edition
First edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references (pages 423-437).
Local Note
Schomburg copy with dust jacket.
Local Subject
Black author.
Research Call Number
Sc E 17-1414
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