When it comes to Black cuisine, many typically think only of the soul food dishes hailing from the US South, like barbecue, macaroni cheese and sweet potato pie. However, in truth, it’s as diverse as any other cuisine, with many different variations and evolutions across the country. Not to mention that each chef brings to it their own personal history and interpretations, creating endless, delicious possibilities.
While Tanya Holland has Southern roots, dishes featured in her recent cookbook, California Soul, reflect the creative farm-to-table ethos of her adopted home of northern Californian. New York-based Marcus Samuelsson combines his Ethiopian and Swedish heritage into contemporary fusion recipes at his new Manhattan restaurant, Hav & Mar. In her new cookbook, Toya Boudy, shows a lesser-known side to New Orleans with her take on a comforting-yet-spicey noodle dish with Asian influence. Author and food historian Michael Twitty delves deep into the complexities of African Atlantic foodways in Koshersoul, his latest book exploring US, African and Jewish Ashkenazi traditions, while combining them in new ways.
One thing all these acclaimed US chefs seem to have in common is that they deeply value hospitality and enjoy sharing their culture with others through their food.