“The institution of rock slavery was complex, and it was not a monolith,” he said. “The food and cooking relationship of Africans living as slaves was shaped by a number of factors, including geographic location and the financial status and disposition of the planters.”
Cooking during the era of slavery in America looked different in the Carolinas, in the Caribbean, in Louisiana, and to call it “slave food”, he said, “is a wrong, reductive and racist way to frame black cuisine.” ” These labels illustrate the story of black cooking in this country. For example, they don’t talk about the beauty and nuance of cooking techniques and ingredients like dark leafy greens, beans, pole beans and sweet potatoes (which Mr. Since part of Black. to Cook.
Mr. Terry’s childhood in Tennessee, where his family lived mostly off the land, showed him the importance of maintaining these traditions. As a child, he said, he was fascinated by his grandmother’s cupboards of pickled peaches, tomatoes, and other items that he canned himself.
After moving to Brooklyn to study history, with an emphasis on African American history at New York University, Mr. Terry enrolled at the Natural Gourmet Institute for Health and Culinary Arts in 2001, where he observed that teachers, his peers and were the media. Black Cook was taken out of the conversation.
“It is more tempting for these national media outlets to cover a college-educated white person who is canning, pickling and preserving, when people have been doing this for years,” he said.
Reflecting on which writers he would like to work with, Mr. Terry said he looked for the people who are shaping the culture at the moment and who will continue to do so. After “Black Food,” 4 Coloring Books will publish the first cookbook in Oakland by 17-year-old chef and “Top Chef Junior” finalist Rahana Bisseret Martinez, as well as a new book by Scar Pimentel of Scar Pizza. New York City.