When it comes to black cuisine, many usually only think of southern soul food dishes, like barbecue, macaroni and cheese, and sweet potato pie. However, in truth, it is as diverse as any other cuisine, with many different variations and evolutions across the country. Not to mention that each chef brings their own personal story and interpretations, creating endless and delicious possibilities.
While Tanya Holland has Southern roots, the dishes featured in her recent cookbook, California Soul, reflect the creative farm-to-table ethos of her adopted Northern California home. New York-based Marcus Samuelsson combines his Ethiopian and Swedish heritage into contemporary fusion recipes at his new Manhattan restaurant, Hav & Mar. In his new cookbook, Toya Boudy shows a lesser-known side of New York. Orléans with its comforting but flat version of spicy noodles with Asian influences. Author and food historian Michael Twitty delves into the complexities of Atlantic African eating habits in Koshersoul, his latest book exploring American, African, and Ashkenazi Jewish traditions, while combining them in new ways.
One thing that all of these acclaimed American chefs seem to have in common is that they deeply appreciate hospitality and enjoy sharing their culture with others through their food.
