IF we were going to introduce Hercules to children i'm not sure there's a better way to do it given the facts she adds and the whole authors notes section that gives the adult points to share with the child about the truth of Hercules' life, but i think the issue I have is that we aren't honest about slavery as a nation so there is no macro to the books micro. The whole notion of the books value would only be true if there was honesty in the realities of slavery to juxtapose it and unfortunately there is absolutely none in our society's relationship with slavery.
Viewing entries in
Basically what Id like to do is set up sort of a cookbook swap where i'd be able to pass on cookbooks to students of folks very early along in their careers that could use some encouragement straight from the collections of working chefs with personal messages of inspiration. What I'm proposing is that you look through your cookbooks and pick the one you find most inspirational in, feel is important to our foodways, or just plain love for its informative nature, and pay it forward by either sending it to me so that I can pass them along or you can hold on to them send an email to let me know you're interested in participating and ill just have a running list of chefs on call and when I meet a student in need ill just forward you the mailing info and you can send it directly to the student.
Filmmaker Byron Hurt has been on a three year journey to bring his documentary Soul Food Junkies to viewers. his grassroots effort has taken him across the country into the psyche of black America to produced what I think is an interesting take on the pervasive food dilemma faced by the black community and by America at large.
I don't think it matter what side of this issue you agree with, this film will appeal to all viewers because of its depth of perspective, range of intellectual insight, and the list of brilliant people Mr. Hurt has assembled to take on this multidimensional and sometimes divisive topic.
My personal culinary feelings aside i really liked what Mr. hurt has done in this film and i look forward to its national exposure tonight to start conversations that will hopfully make it easier for our community and or nation to adpot some drastic reforms in out food sysytem.
Often in America black people shy away from dealing head on with the black experience in lieu of the more comfortable minority experience where we can speak in generalities that seem more socially accessible for the masses. We don’t want to be seen as militant or confrontational when trying to get our perspectives across and in the end we are left with a kind of milk toast, watered down version of the engaged conversation we though we were going to have. With this in mind when i began this project I made very definite decision that there would be no room for confusion about the focus of this work from our name to the imagery to the bulk of the content. This is not to suggest that there aren’t definite parallels among race and gender to the issues of the black chef, simply that the purpose of this space is to examine the black experience in all its complexity and richness.
Identity is a theme i am always drawn to in the discussion of blackness in culinary arts. In order to begin to solve the issues of inclusion, representation, supplemental culinary history education, and the dozen other topics facing us in the culinary world, we first have to deal with our collective culinary identity.