"I’ve been planning the road map [for this trip] for 25 out of my 35 years — learning about genealogy, African American history, and slavery. I really wanted to feel that I was not an armchair scholar. [To that end, Twitty has picked cotton and tobacco in the South.] I didn’t just want to do a project about my ancestors and slavery. The food thing makes it unique, because you can talk about it in regards to slavery, race, class, and power. It’s not just a cultural conversation about things that make people mad, it’s a way to do it that brings people together." - Michael Twitty
This dude is doing something super awesome. He’s going around the South not only to trace his own family history, but the history of Southern cuisine and it’s relation to as he says “slavery, race, class, and power.” and how the South’s turbulent history shaped it’s culinary history, and even as he mentions continues to change, “Chinese communities in Mississippi who have been blending Southern produce and African American food traditions with Chinese regional food traditions for years, and no one’s ever thought to ask them, ‘how do you make that collard green and crawfish stir fry?’”
Cool read. Here’s the link.