Black Food: Stories, Art, and Recipes from Across the African Diaspora
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Presenting recipes, essays, and artwork, Black Food is a world-spanning book which highlights tradition, innovation, adaptation, resilience, injustice, and inspiration. With contributions from the likes of Mashama Bailey, JJ Johnson, Shannon Mustipher, Toni Tipton-Martin, and Michael Twitty—these names are truly just a fragment of the list of notables—it's ambitious and fascinating.
While no single work could truly capture the billions of stories that comprise Black food, with chapters bearing titles such as "Spirit," "Migration," "Black Women, Food & Power" and "Radical Self-Care," this volume addresses important major themes without attempting to suggest that any single part exclusively represents the whole.
And yes, you can cook from it! Sweet potato leaves with eggplant and butter beans; pickled persimmon spears with honey, walnut, and goat cheese dip; peach hand pies; charred okra tamales with curried black-eyed peas, pickled mustard seed, and herb salad.
Hardcover. Color photographs throughout.