Reblogging: American Food and Race: Ten Things I Learned from Writing and Living The Cooking Gene – Afroculinaria

Food has meant working in historical and cultural spaces that are really challenging to Black mental health and contemporary identity from the big house kitchen to the contemporary urban dining room. The inherent vulnerability you have to have to do this work and the fear that it is marketing our traumas is more repulsive and problematic to Black folks now than ever before. This is happening simultaneously as Black folks in America get more interested in genealogy and finding their family’s place in the bigger global narrative.

What is it about the times we are living in that makes people far more reticent to rehearse and relate stories of past oppression and resistance in the ways those of the past two generations? How can we achieve a better place where we can critique our experience in a brave new way? How do we tell our family stories now and in the future?

American Food and Race: Ten Things I Learned from Writing and Living The Cooking Gene – Afroculinaria

Michael W. Twitty’s The Cooking Gene is one of the most important books I’ve ever read. Please click through and read his essay.

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