A feast of African-American culinary contributions, baked into the South’s DNA

A feast of African-American culinary contributions, baked into the South’s DNA

In chef and culinary historian Michael Twitty’s new book, ancestry — both his own and that of Southern food — is a central theme. With “The Cooking Gene: A Journey through African-American Culinary History in the Old South,” Twitty addresses the complicated story of race, culture and food and its legacy today. Jeffrey Brown talks with Twitty…

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