Recipes from the American South with Michael Twitty

This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum.
 
They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food memory and identity matter now more than ever. This is a heartfelt, thoughtful and delicious episode that food lovers won’t want to miss.
 
 Topics discussed:
 - What defines Southern food and identity
 - Why certain recipes made the cut
 - The cultural storytelling behind Southern dishes
 - Forgotten and misunderstood foods
 - The research process behind the cookbook
 

MICHAEL TWITTY
Michael's Instagram (https://www.instagram.com/thecookinggene/)
Michael's website (https://michaelwtwitty.com/) and Afroculinaria (https://afroculinaria.com/)

Michael on the Chefs Without Restaurants podcast (https://www.podpage.com/chefs-without-restaurants/the-cooking-gene-a-discussion-with-culinary-historian-food-writer-and-historical-interpreter-michael-twitty/) in 2021

Buy the book Recipes From the American South (https://amzn.to/3KTme6T)

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