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The Cooking Gene: A Journey Through African American Culinary History in the Old South
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The Cooking Gene: A Journey Through African American Culinary History in the Old South2018 James Beard Foundation Book of the Year 2018 James Beard Foundation Book Award Winner inWriting Nominee for the 2018 Hurston Wright Legacy Award in Nonfiction #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestryboth black and whitethrough food, from Africa to America and slavery to
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McGhee holds a BA in American studies from Yale University and a JD from the University of California at Berkeley School of Law
Hardcover : 240 pages
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