I bought and read Michael Twitty’s book THE COOKING GENE, and now I’ll read it again.
I follow Twitty’s Afroculinaria blog. His latest post is American Food and Race: Ten Things I Learned from Writing and Living The Cooking Gene. (Actually, it’s seven numbered items, but many elements within each.)
For the next 7 posts, I’m going to try to tackle each one of these in 1500 words or less. This is a very, very serious time for thinking about “race,” and what it means and how systemic racism and the legacy of 1526/1619 lives on with us 4 and almost 5 centuries later. Each post will come with discussion questions that you can go over with a group. If you have a copy of The Cooking Gene, great. If you don’t please consider purchasing a RSADR (Retail Purchases Support Authors During Rona) copy and have an even richer conversation inside yourself and with your friends, family and neighbors about the themes of the work and politics of race and culinary history and culture in American life.
Meanwhile, my nails are Live Love Polish’s Tabby, a magnetic polish, with my accent nail stamped with Sally Hansen’s Pat on the Black, which was given to me years ago by my beloved late friend, Jane.
A WRITING PROMPT FROM ME TO YOU: Write about a family food tradition.