Michael Twitty, "Beyond 'Slave Food': Re-Organizing the Perceptions and Potential of African American Foodways"


Friday, November 5, 2021, 6:00pm to 7:30pm


Harvard Graduate School of Design—Online

Culinary historian Michael Twitty, author of the James Beard-winning book, The Cooking Gene, discusses the impact of the collective perceptions of African American foodways on how we experience a broader vision of healing. With such foodways often stigmatized as a continuation of socio-cultural trauma or defended with a mark of "authentic" racial identity, Twitty offers alternative ways to see how the revitalization of ancestral foodways and culinary justice is a necessary part of our collective national experience.

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