Required Reading
What defines Black Culinary History?
I think chefs are certainly part of the work of expressing food and culture. We use our work to help diners see and taste and experience culture professionally and then we each infuse culture into our own homes and community tables so in that way were all part of keeping food culture alive and thriving. That said I think that beyond the experience of eating, books and the evidence of our culture through writing is the most powerful definer of our foodways remain alive and available for consumption.
The Required Reading on this site is perhaps the most important resource we have. These books are your start to defining for yourself how our history applies to your life and work, what your contributions to the present will be, and what you’ll do to add to what the future looks like.
These lists are not exhaustive, but a representation of what I’ve consumed, appreciated, and would suggest to you to consider. As the lists grow and evolve, more dope folks will be added.
One of my favorite things about this list is that over 90% of the books listed link directly to BEM | Books & More, a book shop and creative space owned and curated by Gabrielle & Danielle Davenport, dedicated to the food of the African diaspora. When I found out about the beautiful, intentionally designed literary space the sister created I knew that collaborating with them as our preferred bookseller was a match made in heaven.
This collaboration will be ongoing and have lots of fun and interesting elements to come, but the best thing about it is that I’m able to connect you to an amazing Black-owned-businesses run by Black women who love Black people food and culture as much as I do.
Please support the Davenports by following them on Instagram and Twitter, buy your books from the BEM | Books & More site, and share their work with your folks.
