According to Michael Twitty, chef, culinary historian, and author of The Cooking Gene, southern food is community. It’s a shared abundance of vegetables, beans, barbecue, breads, and more served at what he calls “the groaning table.”
In this episode, Michael shares how he took on the challenge, in writing his latest book Recipes of the American South, to tell the story of Southerners from all backgrounds including those with African, European, indigenous, Latino, and Asian heritage. He also shares his personal connection to the traditions and ingredients that have shaped Southern food over centuries.
Find the transcript and show notes here.
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