It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in music, sports, literature, film, and the arts. From the start, the ingenuity and artistry of these cooks and creators have made an indelible mark on American culture—while also being consistently erased from the story of American food.
In his new book, The Rise: Black Cooks and the Soul of American Food, chef, author, and television star Marcus Samuelsson presents an unforgettable feast of food, culture, and history that highlights the diversity and flavor of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Samuelsson shares his own journey along with 150 recipes. He also tells stories about dozens of top chefs, writers, and activists that honor their creativity and influence.
In conversation with Osayi Endolyn, James Beard Award-winning food writer, Samuelsson discusses how Black cooking has always been more than soul food, with flavors that can be traced to the African continent, the Caribbean, across the United States, and beyond. Jamila Robinson, food editor for the Philadelphia Inquirer and vice-chair of the James Beard Foundation Journalism Committee, moderates.
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