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There are so many powerful books to read during Black History Month. Similarly, there are plenty of cookbooks out there paying homage to Black history. Award-winning chefs like Lazarus Lynch, Marcus Samuelsson and Ayesha Curry, to name a few, are all sharing their perspectives through food. Their recipes — covering the African continent, Southern comfort food, BBQ and much more — satisfy the appetite. Their stories satisfy the soul. Here are 12 new cookbooks from Black chefs to buy this month and use year-round.
Author and celebrated chef Marcus Samuelsson uses every page to share part of his story
After the pandemic torpedoed his chance to work at a Michelin-starred New York restaurant, Lim Wei Keat returned to his roots by becoming a Singapore street-food chef cooking local fare.
The 25-year-old is among a growing number of young street-food vendors — known as “hawkers” locally — fuelling hopes that a new generation will preserve the city-state’s culinary traditions.
Singapore is full of open-air food courts offering a wide variety of cuisines influenced by the Southeast Asian nation’s ethnic Chinese, Indian and Muslim populations.
Even after the city-state ballooned into an affluent financial hub, the hawker tradition lived on, and
I gather my friends – Asian food writers, food critics, restaurateurs and chefs – asking them why they think Chinese food comes with such a bad reputation – ultimately being the poster child of ‘dirty’.
With hundreds of Chinese restaurants closed in this pandemic year, perhaps it is more timely than ever to ask the question – can Chinese food ever be seen as ‘fine-dining’ and will America lose its love/hate relationship with Chinese food with all these closures?
Let’s not forget Chinese-American cuisine is very
Food Heaven / Betsy Halsey
Instagram is such a treasure trove of food content that it could put The Food Network, The Cooking Channel, and Pinterest out of business. Whether you’re looking for paleo recipes, vegan eats, or just plain comfort food, there’s an account out there that suits your distinct ~culinary needs~ to a T.
Whatever corner of the foodie world you find yourself in, though, it’s important to make sure you’re diversifying your feed. Food is a complex, emotional thing—so if all of the chefs and recipe pros you follow look the same or come
Ideas for celebrating Black History Month through food, from local chefs to pantry staples | Food + Living
I’m currently re-reading “The Cooking Gene,” the seminal work of culinary historian Michael W. Twitty, and I stop at this passage early in the book: “The food is in many cases all we have, all we can go to in order to feel our way into our past. For African Americans and our allies, food is the gateway into larger conversations about individual and group survival.”
I’m also thinking back to this week one year ago, when Twitty was in Lancaster, delivering a keynote at the Pennsylvania Association for Sustainable Agriculture conference. Among the inspiring and provocative nuggets that