![]() ![]() ![]() ![]() “It is important to remember that we collaborate with others, others who have the infrastructure. Spices used in the book inspired Twitty to collaborate with a California company on a spice collection that honors the historical journey of the African American foodways. His first critically-acclaimed book, “The Cooking Gene,” won the James Beard Awards for best writing and book of the year in 2018. That recognition and other tributes catapulted the culinary scholar into high demand as an expert on how food connects us to our African ancestors and their journey from slavery to freedom in America. ![]() The Today Show placed “Rice” on its list of 12 best cookbooks by Black chefs. They are re-interpreted through me and focused on southern rice recipes,” Twitty says. It brings in all their classic interpretations. “It falls heavily from some of my contemporaries, mentors, admired authors and cooks. Michael Twitty’s latest work is “Rice,” released in March is part of the Savor the South little cookbook collection from the University of North Carolina Press. The wheel of creativity never stops turning for a chef, writer, food historian and culinary interpreter celebrated for his remarkable achievements. ![]()
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