Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]
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 University
In 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.
Inspired by The Black Book, the 1974 compendium of Black American history and art coedited by Toni Morrison, this soulful, food-focused extravaganza edited by James Beard Award winning chef Terry (Vegetable Kingdom) is built upon a similar scrapbook structure, calling upon scores of contributors to provide recipes along with a whirlwind of essays, poetry, photos, and paintings that celebrate Black culture through its food. The opening chapter, "Motherland," presents African dishes such as Hawa Hasaan's Somali lamb stew, while a section centered on the theme of migration and culinary fusion provides a West Africa meets Europe entr e, D.C. chef Dadisi Olutosin's poulet yassa osso bucco. Food activist Dara Cooper's stirring essay "Black Food as Resistance" ushers in a collection of liberation-themed dishes, including Adrian Lipscombe's collards, which are seasoned with the wisdom of her great-grandmother: "The color and the hardiness... informs you how the greens were cared for." Family ties also bind in a woman-centric chapter that includes jerk chicken ramen, created by Suzanne Barr in honor of her Jamaican mother. Elsewhere, a sensuous section tied to queer culture runs sweet with a beautiful essay from Savannah Shange in which nectarines and sexuality merge and a recipe for rum raisin plantains foster served up by Chopped champion Lazarus Lynch. This broad mosaic of Black society is as powerful as it is flavorful.