A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.

REVIEWS

“Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University

“It’s the kind of book that belongs both on your coffee table and in your regular kitchen rotation.”—Eater

“The book reveals the importance of food and community from diverse perspectives and encompasses Black cuisines from the Caribbean, the U.S., and across the African continent. And while cooking is central throughout, Black Food also sheds light on such issues as land access, spirituality, and the meaning of migratory patterns—chosen and unchosen.”—Wall Street Journal

The book, which brings together a chorus of voices across the Black American diaspora, shape-shifts from recipes to art to essays, and you’ll find something new every time you open the book to a different page. It’s almost hard to call it a cookbook, because you’ll be gaining more than a few recipes from it.”—Bon Appétit

“Numerous books of this kind have been published in the last few years, and this one outshines them all, particularly because of Bryant’s acute vision of bringing together a mix of voices and people who form this distinct, yet loose definition of Black Food.”—Edward Lee, chef and author of Buttermilk Graffiti and Smoke and Pickles

Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times and Washington Post and on CBS This Morning and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.

• Publisher ‏ : ‎ 4 Color Books
• Publication date ‏ : ‎ October 19, 2021
• Edition ‏ : ‎ First Edition
• Language ‏ : ‎ English
• Print length ‏ : ‎ 320 pages
• ISBN-10 ‏ : ‎ 1984859722
• ISBN-13 ‏ : ‎ 978-1984859723
• Dimensions ‏ : ‎ 7.87 x 1.26 x 9.76 inches