Michael W. Twitty


Born
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 20
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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.

Groundnut Wings

GROUNDNUT WINGS
Preheat oven to 375.

You need:

2.5 pounds of chicken wings, drumettes separated from wing portion and tip if possible 
2 tablespoons of West African wet seasoning 
2 tablespoons of light brown sugar, Demerara sugar, turbinado sugar, coconut sugar or palm sugar.
1 tablespoon of suya spice
2 tablespoons of low sodium soy sauce
3 tablespoons of canola oil and the juice of one fresh lime

1/2 c

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Published on February 06, 2021 21:34
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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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