11 days ago | By Eater

Black people are foundational to the culinary identity of the United States. This is the thesis of African/American: Making the Nation's Table , a virtual exhibit from the Museum of Food and Drink. With text, historic artifacts, and a series of virtual events, the MOFAD exhibit traces this influence throughout all spheres of our food system: from agriculture and distilling, to the movements that spread food traditions across the country, to the individual chefs, cookbook authors, and inventors who have had an undeniable impact on the way we eat.
The scope of these contributions is immense...
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African-American Food Is the Backbone of American Food

11 days ago | By Eater

Black food is “omnivorous and multinational,” says historian Jessica B. Harris. And it's nourished this nation.
Many assume African-American cuisine consists solely of fried chicken, collards, and cornbread. These are indeed touchstones of Black food in America, but that assumption is limiting in more ways than one, most obviously because it too narrowly defines the diversity of what we bring to the table. African-American food is omnivorous and multinational. It encompasses the food of the formerly enslaved and the meals that were prepared by black, brown, and tan hands for those who...
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The Pop-Ups Celebrating Blackness in Food

11 days ago | By Eater

With pop-ups like Honeysuckle, Black Feast, and the Vegan Hood Chefs, Black innovators engage with food for a greater purpose
Soul food and Southern food are undeniably rooted in the African-American experience, but Black food in America can't be defined by just these two categories. The movements that mark the African diaspora mean that Black culinary influence in this country is much farther ranging: Enslaved Africans brought with them crops and agricultural skills , which they adapted to the American South; later, African Americans migrated north and west, taking the culinary traditions...
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