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Feeding the Nation: Michael W. Twitty on American Foodways and the History of Enslavement

The Cooking Gene By Michael Twitty Book Cover

Michael W. Twitty—food writer, independent scholar, culinary historian, and historical interpreter—is the author of the Afroculinaria blog and two-time James Beard Award-winning The Cooking Gene: A Journey Through African American Culinary History in the Old South (Amistad, 2017). He will discuss his insights about the role of enslaved people in shaping American foodways, as well as the critical importance of including stories of the enslaved prominently in public history and historical interpretation.

Following his remarks, Twitty will be joined in conversation by Tomiko Brown-Nagin, dean, Harvard Radcliffe Institute; Daniel P.S. Paul Professor of Constitutional Law, Harvard Law School; professor of history, Harvard Faculty of Arts and Sciences; and chair, Presidential Committee on Harvard and the Legacy of Slavery.

This program is presented as part of the Presidential Initiative on Harvard and the Legacy of Slavery, a University-wide effort housed at Harvard Radcliffe Institute.

A Culinary Journey (Harvard Magazine, 3/25/22)

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