“Today's American food culture is a contested landscape in search of values, new direction, and its own indigenous sense of rightness and self-worth. It's a culture looking toward ecology, the regional flow of seasons, and opportunities for new ways to… — Michael W. Twitty Copy Share Image
“It is also clear that structural racism is beating down the black chef. It started with segregation; black chefs in the South were either… — Michael W. Twitty Copy Share Image
“So much was lost—names, faces, ages, ethnic identities—that African Americans must do what no other ethnic group writ large must do: take a completely… — Michael W. Twitty Copy Share Image
“The Old South is a place where people use food to tell themselves who they are, to tell others who they are, and to… — Michael W. Twitty Copy Share Image
“Before I officially began the journey to dig deeper into my food and family roots, I was racking up an internal encyclopedia about other… — Michael W. Twitty Copy Share Image
“My entire cooking life has been about memory. It's my moth indispensable ingredient, so wherever I find it, I hoard it. I tell stories… — Michael W. Twitty Copy Share Image
“Jewish food and black food crisscross each other throughout history. They are both cuisines where homeland and exile interplay. Ideas and emotions are ingredients… — Michael W. Twitty Copy Share Image
“You have to know a lot of songs to cook the way our ancestors cooked. The songs are like clocks with spells. Some enslaved… — Michael W. Twitty Copy Share Image
“So much was lost - names, faces, ages, ethnic identities - that African Americans must do what no other ethnic group writ large must… — Michael W. Twitty Copy Share Image
“There is no chef without a homeland. To be a chef today is to center yourself in the traditions of your roots and use… — Michael W. Twitty Copy Share Image
“Nothing ever really escapes memory, and even the things we forget often are condemned to it.” — Michael W. Twitty Copy Share Image
