My presentation at the Southern Foodways Alliance 2016 on corn and the story of the African Diaspora and American slavery. Please enjoy and share! WARNING…I have NO CHILL IN TH…
An international group of talent documenting the foodways of the African diaspora.
These bloggers have written powerful pieces that challenge some part of day-to-day life through food.
Chilly bears, a.k.a. flips, a.k.a. honeydrippers, a.k.a huckabucks, are a frozen treat that embodies the twinned culinary histories of frozen desserts in America and the traditional red drinks of the African diaspora.
Let's feast.
A new MoFaD collection at the Africa Center in Harlem celebrates the myriad ways African Americans have shaped this country’s cuisine.
This meringue pie — from legendary culinary historian, teacher, and author Jessica B. Harris — was named one of Food & Wine's 40 Best Recipes in 2018.
This restaurant-worthy dish takes under 40 minutes to put together.
Soul food carrot cake is a Southern dessert specialty enjoyed by many African-American families as a sweet holiday tradition. Black folks tend to make a more spiced carrot cake, still with classic homemade cream cheese frosting.
Looking for last-minute inspiration for what to make for an Easter Dinner this Sunday? Get inspired with our Gullah Easter menu.
This Nigerian chicken recipe is roasted until perfectly tender and juicy in a clay pot or Dutch oven, along with lemongrass, lime, lime leaves, and ginger for a comforting supper.
Black Food: STORIES, ART, AND RECIPES FROM ACROSS THE AFRICAN DIASPORA [A COOKBOOK] Edited by Bryant Terry A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal“Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton UniversityIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul. ABOUT BRYANT TERRY Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system.
In 'Koshersoul' (Amistad, Aug.), 'The Cooking Gene' author Michael W. Twitty considers the foodways of the African Atlantic and the global Jewish diaspora.
Looking for last-minute inspiration for what to make for an Easter Dinner this Sunday? Get inspired with our Gullah Easter menu.
This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.
Let's feast.
Looking for last-minute inspiration for what to make for an Easter Dinner this Sunday? Get inspired with our Gullah Easter menu.
Looking for last-minute inspiration for what to make for an Easter Dinner this Sunday? Get inspired with our Gullah Easter menu.
Looking for last-minute inspiration for what to make for an Easter Dinner this Sunday? Get inspired with our Gullah Easter menu.
Think: buttermilk fried chicken, tomato pie, candied yams, blackberry cobbler, pound cake, and more.
I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.
This soul food brown sugar-glazed ham is your go-to Easter ham recipe.African Americans are famous for our flavorful ham and sweet ham glaze recipes, especially with pineapple and brown sugar. Seasoned to perfection, you'll be convinced that this recipe should be served year-round!
Looking for last-minute inspiration for what to make for an Easter Dinner this Sunday? Get inspired with our Gullah Easter menu.
Treat yourself to a dozen Kwanzaa recipes from all over the world.
This year's Black History Month virtual potluck features plant-based dishes spanning the African diaspora.
Let's feast.
A Southern Easter Menu line-up featuring these delicious cornish hens! MOIST AND TENDER CORNISH HENS SEASONED WITH A SAVORY SPICE MIXTURE AND ROASTED WITH VEGETABLES TO PERFECTION!
Southern fried catfish is a classic Southern dish that is simple to make and incredibly delicious. It is made by dredging catfish fillets in a seasoned cornmeal and flour mixture, then deep-frying them until golden and crispy. The catfish is then served with tartar sauce or lemon wedges for a classic Southern flavor. This dish is perfect served with hush puppies, french fries, and coleslaw to make a traditional Southern meal.
Gather around the table with our traditional Kwanzaa food recipes including appetizers, main dishes, sides, and desserts.
We’re thrilled to announce that a Camellia Brand red beans & rice story is part of the Cultural Expressions permanent exhibit at the Smithsonian National Museum of African American History & Culture. Cultural Expressions is a circular, experiential, introductory space to African American and African diaspora culture, and its Foodways gallery explores the magnitude of the
Culinary historian and author Jessica B. Harris shares the history of the Emancipation celebration and three recipes for the holiday: crispy fried fish, creamy potato salad and crisp coleslaw.
The historian, teacher, and inimitable cookbook author has spent years documenting the foods of Africa and the African diaspora. In her new memoir, she's finally telling a tale about herself.
