Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner as main dish, side dish, and snack in dishes savory and sweet. Michael’s next book, Kosher Soul, is available here.Īmong the staple foods most welcomed on southern tables-and on tables around the world-rice is without question the most versatile. In 2020, The Cooking Gene was named #2 on Book Authority’s list of the Top 60 food books of all time. But My Ancestors Had was nominated for a 2019 James Beard Award and was selected to be included in The Best American Food Writing 2019. His book, The Cooking Gene, won two James Beard Awards in 2018 for Food Writing and Best Book and his piece in Bon Apetit, I Had Never Eaten in Ghana Before. Michael was one of 20 people selected globally as a 2016 TED Fellow (you can hear his talk here). In 2013, he made several major appearances on television connected to his work including Bizarre Foods America with Andrew Zimmern, PBS’ Time Team America, and Many Rivers to Cross with Dr. He has also been interviewed multiple times on NPR including 0n acclaimed food program, The Splendid Table, and Poppy Tooker’s Louisiana Eats. He has been profiled in the Washington Post and Washington Prost Magazine, the New York Times, Grist, PittsburghPost-Gazette, Cuisine Noir, Baltimore Sun, Chicago Tribune, Jet Magazine,, and other periodicals. He has conducted over four hundred classes and workshops, written curricula and educational programs, giving lectures and performed cooking demonstrations for groups including the Smithsonian Institution, Colonial Williamsburg Foundation, Carnegie-Mellon, Thomas Jefferson’s Monticello, Library of Congress, the Association for the Study of Food and Society, and Oxford University’s Symposium on Food and Cookery. Michael founded the first website/blog devoted to the preservation of historic African American foods and foodways.
He is a living history interpreter and historic chef, one of the few recognized international experts of his craft-the re-construction of early Southern cuisine as prepared by enslaved African American cooks for tables high and low-from heirloom seeds and heritage breed animals to fish, game, and foraged plant foods to historic cooking methods to the table. Twitty is a recognized culinary historian and independent scholar focusing on historic African American food and folk culture and culinary traditions of historic Africa and her Diaspora.
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