The racial history of food, Dec. 10

Michael W. Twitty and his book "The Cooking Gene"

Food, race, and tradition are inextricably linked. Join us online on Thursday, Dec. 10, 7:00 p.m.-8:00 p.m. for a facilitated conversation about Michael W. Twitty’s The Cooking Gene: A Journey Through African American Culinary History in the Old South. Twitty's acclaimed history is the winner of the James Beard Award for Writing and Book of the Year.

A renowned culinary historian, Twitty offers his perspective on race through the lens of food in his memoir of Southern cuisine and food culture. He traces his ancestry—both black and white—through food, from Africa to the United States and from slavery to freedom.

Our discussion will be facilitated by T'ana Williams, NC State Master of Science in Communication candidate ('21) and Alpha Kappa Alpha sorority member.

Please register on Eventbrite here to receive a Zoom link prior to the discussion. The Read Smart book discussion series is free and open to the public and is sponsored by the Friends of the Library of NC State.