Interestingly, Twitty, who grew up in the District of Columbia, hated soul food, hot sauce, and the smell of collard greens when he was growing up. RELATED: Soul Food Love by Carolyn Randall Williams and Alice Randall RELATED: Melba’s American Comfort by Melba Wilson Twitty couldn’t have done so without mentioning the origins of foods like apples, sweet potatoes, corn, black-eyed peas, okra, and sugar, which added a nice touch to the reading. Throughout his pilgrimage, he discovers the culinary influences African-Americans have had in the South due to their rich heritage. He also visits various landmarks in the South such as the Forest Oak Plantation in Nash County, N.C., to reimagine their existence and fare. He traces his ancestors back to slavery and their motherlands. Twitty uncovers his soul in his award-winning book, “The Cooking Gene: A Journey Through African American Culinary History in the Old South.” The creator of Afroculinaria, the first blog solely focused on African-American historic foodways and their legacies, uses his lineage and the art of storytelling to explain the intersection of food in culture, tradition, and history. In pursuit of truth and identity, culinary historian Michael W.
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