Conversations about food among the Black community inevitably leads to debates. Who’s bringing the potato salad? Who made the mac and cheese? Is the gumbo to be trusted? Sugar or salt on grits? And, of course, the legendary jollof wars between Ghanaians and Nigerians.
The Rise: Black Cooks and the Soul of American Food, a new groundbreaking cookbook by Chef Marcus Samuelsson, explores the history, evolution, legacy, and future of Black cooking in the United States and across the African diaspora.
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