The Cooking Gene is a journey through African-American culinary history in the Old South. Michael W. Twitty explores how slaves and their descendants developed cuisine that is an essential part of both Southern food culture and national identity.
For who is this book for ?
This book is for people interested in African-American history and food culture.
Pros :
- The author does an excellent job of exploring the history of African-American cuisine.
- The book is well-researched and provides a lot of detailed information on the topic.
- The writing style is engaging and easy to read.
Cons :
- Too detailed
- Not everyone will be interested in the history of African American cuisine
- Can be dry at times
Learn more about the author
Michael W. Twitty is a food historian, author and blogger who specializes in the culinary traditions of African Americans in the South. He has written for The Washington Post, Salon, Gastronomica and other publications.
Reader Reviews
“This book is a must have for anyone interested in Southern food, African American history or the culinary arts. It’s well written, engaging and insightful.”
“This book is a must-read for anyone who wants to learn about the roots of soul food and understand how African American culture has shaped our shared culinary heritage.”
“This book is not just about food. It is also a story of family, culture and history. If you are interested in any of those topics, then you need to read this book.”
“This is the best book about African-American food I’ve ever read.”
