Black Food
Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]
(Sprache: Englisch)
A "book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry"--
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A "book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry"--
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IntroductionSometimes we are blessed with being able to choose the time, and the arena, and the manner of our revolution, but more usually we must do battle where we are standing. Audre Lorde
Black Food is a communal shrine to the shared culinary histories of the African diaspora. These pages offer up gratitude to the great chain of Black lives, and to all the sustaining ingredients and nourishing traditions they carried and remembered, through time and space, to deliver their kin into the future. Every one of us who came together to make this book invoked sacred energies to support the creation of a beautiful, delicious, and thought-provoking compendium. We pray that this collection facilitates reflection on and veneration of our sacred foodways.
Recipes are the through line of Black Food. Without being overly prescriptive, I asked brilliant colleagues to offer dishes that embody their approach to cooking and draw on history and memory while looking forward. I encourage you to make many recipes in this book and create space for meaningful, visceral experiences. Trust me, the food will provide more sustenance, more nourishment, more health, more pleasure, and more life. But that s not all. Black Food also includes moving visual art, thought-provoking essays, and imaginative poetry that will encourage spiritual and intellectual exploration, renewal, and growth.
We seek, in these pages, to promote a concept of food that embraces courage, commitment, and self-discovery, and ultimately moves each and all of us to a better place. In my graduate school advisor Robin D.G. Kelley s 1994 essay collection Imagining Home: Class, Culture, and Nationalism in the African Diaspora, I discovered a profound rumination by the late South African scholar-activist Bernard Magubane. Diasporic consciousness arose from a determined effort on the part of Black people to rediscover their shrines from the wreckage of history. In this book this altar we lay out, and
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lay on it, the collective weight, the push of experiences and traditions of the African diaspora, the movement of Black bodies and Black food far and wide, from pre-Columbian voyages out of Africa to the violent dislocations of the trans-Atlantic slave trade and colonialism.
This collection also urges us to stop and dive deeply into the politics of pleasure, of rest as in Tricia Hersey s concept of the Nap Ministry and R&R as resistance and of Black leisure, whether stretching out to chill and sip beautiful drinks in the afternoon at Oakland s Red Bay Coffee or strolling through Paris all evening with nowhere specific to be, brushing dirt off one s shoulder like the flyest fla neur. We subscribe to the philosophies of Toni Morrison, a joyful warrior wielding her quill and freedom dreaming, insisting we shut out the nightmarish distractions of racism. We let Morrison show us how, with a fresh pair of eyes, we can perceive a world full of love, light, peace, pleasure, and rewards previously denied. We are grateful for Sarah Ladipo Manyika s remembrance, Jollofing with Toni Morrison, and for Penguin Random House editor Porscha Burke s wealth of wisdom and experience, whether in guiding the 35th anniversary reissue of Morrison s groundbreaking Black Book (a major inspiration for the volume before you) or the reissue of The Autobiography of Malcolm X.
In our Black, Queer, Food chapter, we are fortunate to witness the most profound dialogue by and about our diaspora s most marginalized, and most resilient and brilliant, community: Ebony Derr, Lazarus Lynch, Zoe Adjonyoh, and Leigh Gaymon-Jones lead us in a timely conversation about how LGBTQ activism is the vanguard of creating vibrant culture, love, and kinship out
This collection also urges us to stop and dive deeply into the politics of pleasure, of rest as in Tricia Hersey s concept of the Nap Ministry and R&R as resistance and of Black leisure, whether stretching out to chill and sip beautiful drinks in the afternoon at Oakland s Red Bay Coffee or strolling through Paris all evening with nowhere specific to be, brushing dirt off one s shoulder like the flyest fla neur. We subscribe to the philosophies of Toni Morrison, a joyful warrior wielding her quill and freedom dreaming, insisting we shut out the nightmarish distractions of racism. We let Morrison show us how, with a fresh pair of eyes, we can perceive a world full of love, light, peace, pleasure, and rewards previously denied. We are grateful for Sarah Ladipo Manyika s remembrance, Jollofing with Toni Morrison, and for Penguin Random House editor Porscha Burke s wealth of wisdom and experience, whether in guiding the 35th anniversary reissue of Morrison s groundbreaking Black Book (a major inspiration for the volume before you) or the reissue of The Autobiography of Malcolm X.
In our Black, Queer, Food chapter, we are fortunate to witness the most profound dialogue by and about our diaspora s most marginalized, and most resilient and brilliant, community: Ebony Derr, Lazarus Lynch, Zoe Adjonyoh, and Leigh Gaymon-Jones lead us in a timely conversation about how LGBTQ activism is the vanguard of creating vibrant culture, love, and kinship out
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Autoren-Porträt
Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and 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 and Washington Post and on CBS This Morning and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
Bibliographische Angaben
- 2021, 320 Seiten, 100 Abbildungen, Maße: 19,5 x 24,9 cm, Gebunden, Englisch
- Herausgegeben: Bryant Terry
- Verlag: Penguin Random House
- ISBN-10: 1984859722
- ISBN-13: 9781984859723
- Erscheinungsdatum: 19.10.2021
Sprache:
Englisch
Pressezitat
It s the kind of book that belongs both on your coffee table and in your regular kitchen rotation. EaterThe book reveals the importance of food and community from diverse perspectives and encompasses Black cuisines from the Caribbean, the U.S., and across the African continent. And while cooking is central throughout, Black Food also sheds light on such issues as land access, spirituality, and the meaning of migratory patterns chosen and unchosen. Wall Street Journal
The book, which brings together a chorus of voices across the Black American diaspora, shape-shifts from recipes to art to essays, and you ll find something new every time you open the book to a different page. It s almost hard to call it a cookbook, because you ll be gaining more than a few recipes from it. Bon Appétit
This collection of essays, visual art, playlists, poems, and recipes commissioned and curated from more than 100 chefs and spirits experts, artists, scholars, activists, journalists, and leaders feels like a holy pursuit for Terry in its faithful documentation of the rites, rituals, and history of the nourishment of Black bodies, minds, and spirits, as well as a pulpit from which to share the gospel of self and community care. But unlike an ecclesiastical relic hidebound, carved in stone, set out of reach Terry means this book to be a living, evolving thing, accessible to all. Food & Wine
Black Food is a cookbook, and a delight to use as such (think Peach Hand Pies, Okra and Shrimp Purloo, and Jerk Chicken Ramen), but more important, it s a testament to diverse cultures around the world and their foodways that includes literature about resources, agriculture, cooking and community. Food activist and writer Terry ( Vegetable Kingdom ) adds generous dollops of joy, too. Washington Post
Food activist Terry s Black Food reaches well beyond the scope of a cookbook, bringing together essays, poems, illustrations, stories, and
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recipes to pay homage to Black culinary art. Alta Journal
Black Food is simply gorgeous. 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
Food activist Terry s Black Food reaches well beyond the scope of a cookbook, bringing together essays, poems, illustrations, stories, and recipes to pay homage to Black culinary art. Alta Journal
Numerous books of this kind have been published in the last few years, and this one outshines them all, particularly because of Bryant s acute vision of bringing together a mix of voices and people who form this distinct, yet loose definition of Black Food. Edward Lee, chef and author of Buttermilk Graffiti and Smoke and Pickles
Black Food is an important and necessary book, a kaleidoscopic, almost dizzying vision of the foods of the African Diaspora that not only connects Africa and the US but reaches out to the Caribbean and Brazil. I hear the voices of a complex community of Black cooks and food writers some seasoned professionals, others enthusiastic newcomers who have each made sense of the African Diaspora in their own terms. Black Food is a trailblazing book on the crossroad of time and space and imbued with the irreverent eclecticism of Afrofuturism. Maricel Presilla, chef, culinary historian, and author of Peppers of the Americas
The diverse cooking of delicious food inspired by all parts of the Americas, Africa, and other influences make this book one of the most important of this generation. Todd Richards, author of Soul: A Chef s Culinary Evolution in 150 Recipes and owner of Lake & Oak Neighborhood BBQ and Soul: Food and Culture
Black Food showcases the profound world of Black culture and its influence. A very important addition to this year s offerings, historic. Frank Stitt, author of Frank Stitt s Southern Table and owner of Highlands Bar and Grill and Bottega
This exuberant work cooked up by James Beard Award winning chef Terry is way more than a notable collection of recipes. Stuffed with essays, poetry, and artwork from a cast of brilliant creatives with their finger on the pulse of Black culture and the culinary world, it sweeps readers from West Africa to Jamaica to New York with sumptuous stories that feed the soul. Publishers Weekly Best Books of 2021 Lifestyle
Whether read straight through or browsed section by section, this meaningful book brings Black foodways into focus and will leave a lasting impact. Library Journal
Black Food is simply gorgeous. 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
Food activist Terry s Black Food reaches well beyond the scope of a cookbook, bringing together essays, poems, illustrations, stories, and recipes to pay homage to Black culinary art. Alta Journal
Numerous books of this kind have been published in the last few years, and this one outshines them all, particularly because of Bryant s acute vision of bringing together a mix of voices and people who form this distinct, yet loose definition of Black Food. Edward Lee, chef and author of Buttermilk Graffiti and Smoke and Pickles
Black Food is an important and necessary book, a kaleidoscopic, almost dizzying vision of the foods of the African Diaspora that not only connects Africa and the US but reaches out to the Caribbean and Brazil. I hear the voices of a complex community of Black cooks and food writers some seasoned professionals, others enthusiastic newcomers who have each made sense of the African Diaspora in their own terms. Black Food is a trailblazing book on the crossroad of time and space and imbued with the irreverent eclecticism of Afrofuturism. Maricel Presilla, chef, culinary historian, and author of Peppers of the Americas
The diverse cooking of delicious food inspired by all parts of the Americas, Africa, and other influences make this book one of the most important of this generation. Todd Richards, author of Soul: A Chef s Culinary Evolution in 150 Recipes and owner of Lake & Oak Neighborhood BBQ and Soul: Food and Culture
Black Food showcases the profound world of Black culture and its influence. A very important addition to this year s offerings, historic. Frank Stitt, author of Frank Stitt s Southern Table and owner of Highlands Bar and Grill and Bottega
This exuberant work cooked up by James Beard Award winning chef Terry is way more than a notable collection of recipes. Stuffed with essays, poetry, and artwork from a cast of brilliant creatives with their finger on the pulse of Black culture and the culinary world, it sweeps readers from West Africa to Jamaica to New York with sumptuous stories that feed the soul. Publishers Weekly Best Books of 2021 Lifestyle
Whether read straight through or browsed section by section, this meaningful book brings Black foodways into focus and will leave a lasting impact. Library Journal
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