Description: According to Michael Twitty, chef, culinary historian, and author of The Cooking Gene, southern food is community. It's a shared abundance of vegetables, beans, barbecue, breads, and more served at what he calls “the groaning table.” In this episode, Michael shares how he took on the challenge, in writing his latest book Recipes of the American South, to tell the story of Southerners from all backgrounds including those with African, European, indigenous, Latino, and Asian heritage. He also shares his personal connection to the traditions and ingredients that have shaped Southern food over centuries. The book, filled with over 250 recipes, introduces reader, cook, and eater to the depth and variation of southern dishes as well as the broad history and geography of Southern cooking. It’s a delicious survey of Southern food, from biscuits to sweet tea, with generous helpings of corn, rice, stews, and more, in between.