A feast of African-American culinary contributions, baked into the South’s DNA

In chef and culinary historian Michael Twitty’s new book, ancestry — both his own and that of Southern food — is a central theme. With “The Cooking Gene: A Journey through African-American Culinary History in the Old South,” Twitty addresses the complicated story of race, culture and food and its legacy today. Jeffrey Brown talks with Twitty about his mission in writing this book.

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