In Black Food, James Beard Award-winning chef and educator Bryant Terry explores Black foodways within America and around the world. Original essays, poetry, recipes and art from over 100 Black cultural luminaries from across the globe capture the broad and divergent voices of the African Diaspora through the prism of food. The recipes include sentimental favorites and fresh takes, such as Crispy Cassava Skillet Cakes from Yewande Komolafe, 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. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community in a visual and spiritual feast that will satisfy any soul.
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Bryant Terry is 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. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times, Washington Post, CBS This Morning, and on NPR's All Things Considered.