Hey, it's NPR's Book of the Day. I'm Andrew Limbaugh. I hope you had a good Thanksgiving.

I hope your family was okay and that you ate well and all that, but we're not done with food yet.

Because today's interview is with Bryant Terry, a noted chef and cookbook author. He edited

this new book called Black Food, Stories, Art, and Recipes from across the

African Diaspora. And as you can probably glean from the title, this isn't just a regular

de glomer cookbook, but a collection of a lot of elements that make up culture. And while it does

tackle a lot of subjects that can be dense, you know, like history and geography and anthropology.

It does it in this fun and effortlessly readable way. And that's by design. See, Terry is a

food justice activist and you can imagine he finds himself in rooms with a bunch of other

like serious important people talking about serious important stuff. But as you'll hear

in this interview with here and now Scott Tong, the people Terry's trying to connect with often

aren't in these rooms. And Terry's work, and especially through this book, is all about

inviting people in to have a seat at the table. Give it a listen. In the U.S., national security news can feel far away from daily life.

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On our new show, Sources and Methods.

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Brian Terry is in the business of preserving African-American recipes and the stories behind them.

He is a noted cookbook author and chef in residence at the Museum of the African American

Diaspora. Terry is editor and curator of a new book, Black Food, Stories, Art, and Recipes from

Across the African Diaspora, which, as the title suggests, is a full sensory experience,

...