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Sæsoner 148
Udgivelsesdato
Feb 17, 2022
Two-time James Beard award–winning author Michael W. Twitty introduces his book The Cooking Gene, the importance of preserving and promoting family food history, and why everyone should tell their food story.
Two-time James Beard award–winning author Michael W. Twitty introduces his book The Cooking Gene, the importance of preserving and promoting family food history, and why everyone should tell their food story.
Udgivelsesdato
Feb 17, 2022
Michael breaks down his process for engaging with family in the kitchen in an effort to chronicle family foodways, or food pathways. He teaches what to do and what not to do when it comes to learning in the kitchen.
Michael breaks down his process for engaging with family in the kitchen in an effort to chronicle family foodways, or food pathways. He teaches what to do and what not to do when it comes to learning in the kitchen.
Udgivelsesdato
Feb 17, 2022
Michael gives an eye-opening overview of the migratory patterns that have given rise to contemporary Southern food. He shows how anyone can learn about their food history with one look inside their pantry.
Michael gives an eye-opening overview of the migratory patterns that have given rise to contemporary Southern food. He shows how anyone can learn about their food history with one look inside their pantry.
Udgivelsesdato
Feb 17, 2022
Get a glimpse of Michael’s process for discovering his culinary roots with a behind-the-scenes look at the creation of his book The Cooking Gene.
Get a glimpse of Michael’s process for discovering his culinary roots with a behind-the-scenes look at the creation of his book The Cooking Gene.
Udgivelsesdato
Feb 17, 2022
Dive deeper into African American culinary history as Michael uncovers a hidden narrative that took place during the period of the transatlantic slave trade between the late 13th century and early 19th century.
Dive deeper into African American culinary history as Michael uncovers a hidden narrative that took place during the period of the transatlantic slave trade between the late 13th century and early 19th century.
Udgivelsesdato
Feb 17, 2022
Michael pulls from his experience as a historical interpreter and historian to teach about life in the antebellum South as it relates to food.
Michael pulls from his experience as a historical interpreter and historian to teach about life in the antebellum South as it relates to food.
Udgivelsesdato
Feb 17, 2022
Learn about the rise of contemporary soul food in the United States and the migratory patterns that contributed to the proliferation of Southern cuisine.
Learn about the rise of contemporary soul food in the United States and the migratory patterns that contributed to the proliferation of Southern cuisine.
Udgivelsesdato
Feb 17, 2022
Michael introduces two critical figures in African American cuisine: Edna Lewis and James Hemings. He shows how Lewis and Hemings laid the foundation for the popularity of a cuisine with staple ingredients rooted in African foodways.
Michael introduces two critical figures in African American cuisine: Edna Lewis and James Hemings. He shows how Lewis and Hemings laid the foundation for the popularity of a cuisine with staple ingredients rooted in African foodways.
Udgivelsesdato
Feb 17, 2022
Many typical dishes from countries all over the world have roots in Africa. Michael traces back a few well-known dishes to Africa and talks about the cultural roots of what is commonly referred to as “Southern hospitality.”
Many typical dishes from countries all over the world have roots in Africa. Michael traces back a few well-known dishes to Africa and talks about the cultural roots of what is commonly referred to as “Southern hospitality.”
Udgivelsesdato
Feb 17, 2022
Hear how Michael has come to terms with his own DNA story as he delves into the importance of speculative and genetic genealogy when researching his family history and ancestral “foodsteps.”
Hear how Michael has come to terms with his own DNA story as he delves into the importance of speculative and genetic genealogy when researching his family history and ancestral “foodsteps.”
Udgivelsesdato
Feb 17, 2022
Addressing the African American community, Michael gives an unfiltered view of the pros and cons of DNA testing. He explores the intersection of history and genealogy to guide and point
.. show full overview
Addressing the African American community, Michael gives an unfiltered view of the pros and cons of DNA testing. He explores the intersection of history and genealogy to guide and point out the shortcomings of researching African American family history.
Udgivelsesdato
Feb 17, 2022
Michael divulges his step-by-step process on food writing, going beyond the palate and into the deep meaning and history behind a dish or ingredient.
Michael divulges his step-by-step process on food writing, going beyond the palate and into the deep meaning and history behind a dish or ingredient.
Udgivelsesdato
Feb 17, 2022
Showing how anyone can use their own purpose to find their voice, Michael breaks down his blog, “Afroculinaria,” and dives into reframing society’s perspective of African American cuisine.
Showing how anyone can use their own purpose to find their voice, Michael breaks down his blog, “Afroculinaria,” and dives into reframing society’s perspective of African American cuisine.
Udgivelsesdato
Feb 17, 2022
Researching family foodways requires facing a complex past that is often rooted in pain. Michael explores how he’s been able to tackle the pain that comes with confronting the past with vulnerability and shows how you can too.
Researching family foodways requires facing a complex past that is often rooted in pain. Michael explores how he’s been able to tackle the pain that comes with confronting the past with vulnerability and shows how you can too.
Udgivelsesdato
Feb 17, 2022
Michael tackles the topics of cultural appropriation and environmental racism by exploring a system that denies African Americans credit for their own culinary impact.
Michael tackles the topics of cultural appropriation and environmental racism by exploring a system that denies African Americans credit for their own culinary impact.
Udgivelsesdato
Feb 17, 2022
Michael whips up what he likes to call an Okra, Corn, and Tomato “Stewp,” shares best practices for cooking okra, demonstrates traditional techniques for taste testing food, and delves into why vegetables are so prevalent in Southern cuisine.
Michael whips up what he likes to call an Okra, Corn, and Tomato “Stewp,” shares best practices for cooking okra, demonstrates traditional techniques for taste testing food, and delves into why vegetables are so prevalent in Southern cuisine.
Udgivelsesdato
Feb 17, 2022
Michael makes what he calls “West Africa’s answer to falafel” while dissecting the roots and cultural significance of black-eyed peas. He shows how to cook based on “feeling” as the ancestors did in the past.
Michael makes what he calls “West Africa’s answer to falafel” while dissecting the roots and cultural significance of black-eyed peas. He shows how to cook based on “feeling” as the ancestors did in the past.
Udgivelsesdato
Feb 17, 2022
Understand how the traditions and foodways that are passed down to all of us intersect, and how we can use that commonality to open a positive dialogue. Michael shows how recording and
.. show full overview
Understand how the traditions and foodways that are passed down to all of us intersect, and how we can use that commonality to open a positive dialogue. Michael shows how recording and preserving food experiences can help you craft your own food legacy.
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