Michael W. Twitty


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The United States
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Michael W. Twitty is a food writer, independent scholar, culinary historian , and historical interpreter personally charged with preparing, preserving and promoting African American foodways and its parent traditions in Africa and her Diaspora and its legacy in the food culture of the American South. He is also a Judaic studies teacher from the Washington D.C. Metropolitan area and his interests include food culture, food history, Jewish cultural issues, African American history and cultural politics.

Michael created Afroculinaria, the first blog devoted to African American historic foodways and their legacy. He appeared on Bizarre Foods America with Andrew Zimmerman, Many Rivers to Cross with Henry Louis Gates, and lectured to more than
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Michael W. Twitty isn't a Goodreads Author (yet), but he does have a blog, so here are some recent posts imported from his feed.

The Cooking Gene made it to the Best Food Books of All Time

The Cooking Gene made it to the Best Food Books of All Time!!

I’m happy to announce that my book, “The Cooking Gene: A Journey Through African American Culinary History in the Old South”, made it to BookAuthority’s Best Food Books of All Time:

https://bookauthority.org/books/best-food-books?t=u8kzpl&s=award&book=0062379291


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Published on September 26, 2019 02:24
Average rating: 4.02 · 2,513 ratings · 443 reviews · 5 distinct worksSimilar authors
The Cooking Gene: A Journey...

4.02 avg rating — 2,495 ratings — published 2017 — 10 editions
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The Cooking Gene:  A Journe...

it was amazing 5.00 avg rating — 1 rating
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Kosher Soul

0.00 avg rating — 0 ratings
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Pawpaw: In Search of Americ...

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3.80 avg rating — 176 ratings — published 2015 — 3 editions
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The Whole Okra: A Seed to S...

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4.47 avg rating — 30 ratings4 editions
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“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 shattered vessel and piece it together,”
Michael W. Twitty, The Cooking Gene: A Journey Through African American Culinary History in the Old South

“Food, racism, power, and justice are linked. What I’m trying to do is dismantle culinary nutritional imperialism and gastronomic white supremacy with one cup of zobo made from hibiscus, one bowl of millet salad with groundnuts and dark green vegetables, and one piece of injera at a time. The next wave of human rights abuse is in the form of nutrition injustice”
Michael W. Twitty, The Cooking Gene: A Journey Through African American Culinary History in the Old South

“The body count alone marks the plantation as a sacred place, and yet that's not what hallows the grounds to most. Traditionally, the plantation is a place where architecture and windows and wallpaper are lauded but the bodies who put them up are not. It is still marketed as the crux of the Old South, a place of manners, gentility, custom, and tradition; the South's cultural apogee. It is where much of Southern culture was born, and that includes much of Southern food, and it is the place where, by and large, black America was born - and that's precisely why I use the plantation as a place of reclamation.”
Michael W. Twitty, The Cooking Gene: A Journey Through African American Culinary History in the Old South

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