A complex culinary historian unlocks a treasure trove in the complex culinary history of the USA: “I thought, why don’t we have a cookbook that speaks to the legacy of enslaved people? So, being exposed to Jewish culinary history gave me the tools and the vision to go back and look at African and African-American and Afro-Brazilian or Afro-Cuban or Afro-Latin cuisine and cultures. It really gave me the keys to know that this is our heritage. I can go between the two backgrounds in my head, because each one informed the other, and so I am able to create something new from two very old patterns. And it helps me spiritually and mentally. I feel like I have more than one toolbox to work with. If one set of keys won’t be able to open the door, another will.” ow.ly/H3Q5o
Posted on: Fri, 09 Jan 2015 18:10:04 +0000
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