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Recipes from the American South with Michael Twitty
Manage episode 513879133 series 2613160
This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum.
They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food memory and identity matter now more than ever. This is a heartfelt, thoughtful and delicious episode that food lovers won’t want to miss.
Topics discussed:
- What defines Southern food and identity
- Why certain recipes made the cut
- The cultural storytelling behind Southern dishes
- Forgotten and misunderstood foods
- The research process behind the cookbook
MICHAEL TWITTY
Michael's Instagram
Michael's website and Afroculinaria
Michael on the Chefs Without Restaurants podcast in 2021
Buy the book Recipes From the American South
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
PERSONAL CHEF BUSINESS STARTUP GUIDE
Listen to the podcast here, or on Apple Podcasts, Spotify or YouTube
Follow us on Instagram, Threads and YouTube
Reach out at [email protected]
261 episodes
Manage episode 513879133 series 2613160
This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum.
They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food memory and identity matter now more than ever. This is a heartfelt, thoughtful and delicious episode that food lovers won’t want to miss.
Topics discussed:
- What defines Southern food and identity
- Why certain recipes made the cut
- The cultural storytelling behind Southern dishes
- Forgotten and misunderstood foods
- The research process behind the cookbook
MICHAEL TWITTY
Michael's Instagram
Michael's website and Afroculinaria
Michael on the Chefs Without Restaurants podcast in 2021
Buy the book Recipes From the American South
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
PERSONAL CHEF BUSINESS STARTUP GUIDE
Listen to the podcast here, or on Apple Podcasts, Spotify or YouTube
Follow us on Instagram, Threads and YouTube
Reach out at [email protected]
261 episodes
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