![]() Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. ![]() He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. ![]() Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. Twitty is a food historian who specializes in American antebellum slave cookery what slaves were cooking and eating during the period of American Slavery from 1619 to 1865. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty and talk food with him for about a million hours. In this unique memoir, culinary historian Michael W. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. ![]()
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