I'm Frances Lamb, and this is The Splendid Table from APM.

I wanted to start this week's show with a note.

Last week, my friend, colleague, and hero Tony Tip Tipton Martin, won a James Beard Award for her

cookbook, Jubilee Recipes from Two Centries of African American Cooking.

It's a book that shows the history of black cooking as told by black cookbook authors

over hundreds of years. And that is a history that has been ignored, hidden and erased for all of that time.

I celebrate Tony's achievement, but here's the thing.

The fact that this book exists, the fact that it had to be written at all in the 21st century is also a sign, I think,

of how we as a society have failed and of how much work we have to do, because why were those

histories disappeared? Racism. Racism in the form of slavery, in the form of ladies of the house

taking credit for the recipes of their black cooks, in the form of chefs and publishers

and food media who have long ignored the people who made the food, we now cheerfully call

American cuisine. In this moment, it's clear that it is on us to

unlearn racism, to uproot it in ourselves, in our families, and our friends, and it's hard.

It's uncomfortable, but it's necessary, life-saving work.

It's something that I have to keep working at.

And I hope that we as a society will work at it too.

Thanks so much for listening.

And here is our show we've recorded a few weeks ago

with the best-selling cookbook author, Yotam Odolengi.

Now, Yotam is a London-based Jewish chef who popularized Israeli cooking with his Palestinian creative partner, Sami Tamimi. He's one of the world's most influential chefs. His most

famous restaurant is a deli, known for its salads.

...