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 Black cooks and innovators? Marcus Samuelsson shines a spotlight on the achievements and influence of those behind Black food in America.

His new book, The Rise: Black Cooks and the Soul of American Food, co-written by James Beard Award winner Osayi Endolyn and with recipes from Yewande Komolafe and Tamie Cook, describes authorship, memory, and aspiration when discussing the complexity and diversity of Black food and the cooks who make it.

Marcus Samuelsson celebrates the many narratives of the Black food experience in his book “The Rise.” Photo courtesy of Voracious Books.