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Old South

Amazon No. 1 New Release ‘The Cooking Gene’ Talks Food Traditions in the Old South

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Like the author himself, The Cooking Gene (Amistad, August 1, 2017) by Michael W. Twitty defies easy categorization. Not quite a memoir, nor historical nonfiction, nor a cookbook, it combines elements of all three to take us on a historical journey that shows how African foodways formed and informed the American diet and how the history of a people can be writ large in the food they ate. When Twitty approached publishers about his work as a culinary historian investigating the African-American roots of Southern cuisine, he was told that his identity was too complex and his work didn’t fit neatly into any one genre. But his unique, intersectional perspective as an African-American gay Jew brings insight to every facet of…

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