“African American food is American food. Years of enslavement and servitude, followed by a bustling invention and reclamation of soul food and Southern cooking, build on African cooking traditions that date back centuries. Black Americans haven’t just contributed to American food, they are central to it.…Until very recently, Black food has often been depicted as one-dimensional, but the authors of hundreds of cookbooks spanning generations show the range, intellect and ingenuity of Black chefs and Black culinary traditions across the diaspora.” - Kayla Stewart

In this class, we will explore a tiny segment of cookbooks by Black American chefs for Black History Month. Each week you will be introduced to a new chef/author and we will discuss their contributions to the cookbook world, the insights offered, AND create a recipe or two. I wish there was more time to explore in depth each of these, but I am hoping that you will be inspired to purchase their cookbooks and continue your own exploration. (No purchase necessary for the class.)