Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]


Product Details

$40.00  $37.20
4 Color Books
Publish Date
7.88 X 9.72 X 1.25 inches | 2.53 pounds

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About the Author

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.


"It's the kind of book that belongs both on your coffee table and in your regular kitchen rotation."--Eater

"Black Food is simply gorgeous. 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. Bryant Terry has yet again gifted us with a brilliant window into foodways as art, tradition, and nourishment. Pulling together activists, thinkers, and creatives from around the Black world, Black Food will endure like your grandmothers' recipe cards."--Imani Perry, Professor of African American Studies at Princeton University

"This broad mosaic of Black society is as powerful as it is flavorful."--Publishers Weekly