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Bryant Terry is a chef, author and food justice activist in California and spent several years as chef-in-residence at the Museum of the African Diaspora in San Francisco. He has written Vegan Soul Kitchen and Afro-Vegan and works consistently with plant-based food.
This book is an anthology. He brought together more than 100 Black voices, including chefs, writers, artists and musicians, and built a work of recipes, essays, poetry and visual art, organised thematically around experience rather than by meal. The material moves through Africa, the Caribbean and the Americas.
One of his signatures comes with it: every recipe has a musical connection. Terry pairs food with songs and has done so in all of his books.
Black Food was the launch title for his own imprint, whose stated purpose is to give Black and other creators of colour control over how their books look, meaning the design, photography and editing rather than just the text.
It won The Art of Eating Prize, awarded to the year's best book about food and favouring literature rather than recipes. As much an editorial work as a culinary one.
Format: Hardback
Number of pages: 304
Language: English
First published: 2021
