On this week’s show, we speak with three James Beard Award-winners to explore the history and culture of African American cooking and learn how African flavors are inspiring new dishes today.

We begin with soul food scholar Adrian Miller, who describes his book, Soul Food: The Surprising Story of an American Cuisine, as love-letter to African-American cooks. Since it was first published in 2013, the book has gone on to receive numerous accolades and was awarded a James Beard for reference and scholarship. Within its pages, Adrian presents a refreshing look at one of America’s oldest and most mythologized cuisines. From mac and cheese to red drink, he uncovers the history of soul food and what it means for African American culture and identity.

1 comment on “Flavors Of The African Diaspora – Louisiana Eats – It’s New Orleans

  1. I Would like to thank you for bringing our culinary history to the forefront. My grandmother, Emma, is from New Orleans the lower 9th Ward she taught me how to cook. I have a food blog, http://www.cookingwithjacquerose.com. My goal is to share my culinary experiences. Please take a look and tell me what you think. Jacque Rose

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