Good Food recognizes Black History Month by looking back on conversations with revered voices from the culinary world. Jessica B. Harris recounts her youth in New York City, rubbing elbows and cooking with James Baldwin, Maya Angelou, and Toni Morrison. Chef Marcus Samuelsson discusses the Black experience and the pillars of Black food in modern American cuisine. Dr. Howard Conyers is a rocket scientist at NASA, as well as a pitmaster. Using his experience in mechanical engineering, Dr. Conyers demonstrates his barbecue prowess in the PBS series, “Nourish.” Yemisi Aribisala reflects on Nigerian cuisine. Finally, Cook’s Country editor Toni Tipton-Martin discusses her book, “Jubilee,” and her desire to shift philosophies of food stories and family recipes.
Celebrating Black excellence with a culinarian historian, chef, and pitmaster
From this Episode:
Befriending Angelou, Baldwin, and Morrison in 1970s New York
Food historian Jessica B. Harris has cooked with Maya Angelou, Toni Morrison and James Baldwin. While working at Essence magazine, she also had a relationship with Sam...
Authorship, memory, aspiration: ‘The Rise’ of Black cooks
Black excellence has long been celebrated in popular culture — sports, music, literature and film. Why the delay in the culinary industry to recognize the contributions of...
Mastering barbecue with a doctorate in mechanical engineering
When Dr. Howard Conyers isn’t designing rocket engines for NASA, he is building barbecue pits. Shadowing his father since he was 3 years old, Dr.
Introducing the world to Nigerian food by way of jollof rice
Yemisi Aribisala says she was described as rude when dining out because she ate quietly and didn’t comment on the food and meal. She learned that in other cultures, people...