The rise: Black cooks and the soul of American food
(Book)
Komolafe, Yewande, author.
Cook, Tamie, author.
Mosier, Angie, photographer.
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Description
Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than 'soul food,' with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora.
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Citations
Samuelsson, M., Endolyn, O., Komolafe, Y., Cook, T., & Mosier, A. (2020). The rise: Black cooks and the soul of American food. First edition. New York, NY, Voracious, an imprint of Little, Brown and Company.
Chicago / Turabian - Author Date Citation (style guide)Marcus, Samuelsson et al.. 2020. The Rise: Black Cooks and the Soul of American Food. New York, NY, Voracious, an imprint of Little, Brown and Company.
Chicago / Turabian - Humanities Citation (style guide)Marcus, Samuelsson et al., The Rise: Black Cooks and the Soul of American Food. New York, NY, Voracious, an imprint of Little, Brown and Company, 2020.
MLA Citation (style guide)Samuelsson, Marcus,, et al. The Rise: Black Cooks and the Soul of American Food. First edition. New York, NY, Voracious, an imprint of Little, Brown and Company, 2020.
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Record Information
| Last Sierra Extract Time | Nov 04, 2024 09:35:05 PM |
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| Last File Modification Time | Nov 04, 2024 09:35:22 PM |
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| 100 | 1 | |a Samuelsson, Marcus, |e author. | |
| 245 | 1 | 4 | |a The rise : |b Black cooks and the soul of American food / |c Marcus Samuelsson with Osayi Endolyn ; recipes with Yewande Komolafe and Tamie Cook ; photographs by Angie Mosier. |
| 246 | 3 | 0 | |a Black cooks and the soul of American food |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York, NY : |b Voracious, an imprint of Little, Brown and Company, |c 2020. | |
| 264 | 4 | |c ©2020 | |
| 300 | |a xx, 316 pages ; |b color illustrations, color portraits ; |c 27 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 305-306) and index. | ||
| 505 | 2 | |a Drinks -- Appetizers -- Soups -- Salads -- Fish and seafood -- Poultry -- Meat -- Grains, rice, and pasta -- Vegetables -- Breads and doughs -- Sweets and desserts -- Pantry: sauces, marinades, spices, condiments. | |
| 505 | 0 | |a Introduction -- Next: Where Black food is headed: chefs and recipes on the cutting edge, and who's got next -- Remix: Black cooking integrates many cultures and adapts to different ingredients, methods, and geographies -- Migration: The influence of the American South-- the Great Migration and beyond -- Legacy: Old and new journeys from Africa to the Americas and stories of Black figures in food reclaiming their history -- Origin: A pantry of ingredients, techniques, and recipes relating to the African diaspora. | |
| 520 | |a Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than 'soul food,' with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora. | ||
| 650 | 0 | |a African American cooking. | |
| 650 | 0 | |a Cooking, American |x Southern style. | |
| 650 | 0 | |a Cooking, African. | |
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| 700 | 1 | |a Endolyn, Osayi, |d 1982- |e author. | |
| 700 | 1 | |a Komolafe, Yewande, |e author. | |
| 700 | 1 | |a Cook, Tamie, |e author. | |
| 700 | 1 | |a Mosier, Angie, |e photographer. | |
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