Written by: Michael W. Twitty
First line: When I first started talking about this developing this book, a fellow African American food writer asked what it was about, saying, "So you're not writing about Black [food], you're writing about Jewish [food]."
Why you should read this book: Twitty goes on to explain that he is writing about Black Jewish food, because there are Black Jewish people and this is the second in a three-book trilogy (the first being The Cooking Gene) about the "intersections between food and identity." It takes the form of a series of essays and "mayseh" (stories) about the numerous threads that create Blackness and Judaism, and the food traditions that arise where these identities come together. Making the point that, while often overlooked as anomalies, Black Jews exist and the Black Jewish tradition in America is strong and stretches back centuries and encompasses a vast smorgasbord of flavor and ingredients; this book, of course, includes numerous delectable looking recipes.
Why you shouldn't read this book: You might need to have a previous interest in cooking or foodways or culinary history or at least intersectional identities to get into this one.
