The Department of English presents culinary historian Michael W. Twitty
“More Than Scraps: Why we need to talk about enslavement and food”
Join James Beard award winning culinary historian Michael W. Twitty for a timely discussion on food, power, race relations, and the usefulness and limitations of history.
Michael W. Twitty is a living history interpreter, culinary historian, and food writer personally charged with teaching, documenting, and preserving the African American culinary traditions of the historic South and the wider African Atlantic world as well as parent traditions in Africa. He blogs at Afroculinaria.com. His first book, The Cooking Gene (HarperCollins 2017), won the 2018 James Beard Award. Twitty’s latest book, Rice, is just out with UNC press. Koshersoul (HarperCollins), about his culinary journey as a Jew of African descent, will be out in 2022.
Please email Professor David Goldstein for Zoom link — firstname.lastname@example.org