Forum From the Archives: Chef Bryant Terry Curates a Feast of Food and Self-Discovery in ‘Black Food’

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KQED

News Commentary, News, Politics

4.2 • 727 Ratings

🗓️ 24 November 2021

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

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Summary

Bay Area-based chef and food justice activist Bryant Terry is back with another cookbook — but this time it’s not just his recipes. He’s created “a communal shrine to the shared culinary histories of the African diaspora,” as he writes in the introduction to “Black Food.” Bringing together a number of contributors who share recipes, stories and artwork — plus Terry’s signature playlists to go with the recipes — “Black Food” aims to be a feast not just for your tastebuds, but your eyes, ears and spirit, too. Terry, who’s also the chef-in-residence at the Museum of the African Diaspora, says this is his last cookbook, but just the beginning of a bigger vision to publish more writers of color under his new publishing imprint 4 Color Books. Terry joins us to talk about “Black Food” and what else he’s got cooking — both in and out of the kitchen. This segment originally aired Nov. 9. Learn more about your ad choices. Visit megaphone.fm/adchoices

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0:00.0	Support for KikiWED podcasts comes from Rancho LaPuerta, boated the number one wellness resort and spa by readers of travel and leisure magazine.
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0:32.2	From KQED.
0:33.2	Thank you. From KQED in San Francisco, I'm Alexis Madrigal.
0:48.2	Brand Terry is the kind of chef who sees food not only as sustenance,
0:51.8	but as a way of probing and challenging the world.
0:54.7	Known for his work reconceptualizing soul food into vegan fare, his cooking practice now extends
1:00.1	to a six-year run as chef-in-residence at the Museum of the African Diaspora.
1:04.8	But his new project, a book called Black Food that he conceived and edited, might be his
1:09.0	most ambitious project yet. It brings together recipes, art, and essays into an argument about the necessity of decolonizing
1:16.3	culinary culture and the importance of rest, leisure, and pleasure to Black liberation.
1:21.2	This is not your standard cookbook, and that's a good thing.
1:24.0	Terry joins us next after this news.
1:33.3	Thank you. good thing. Terry joins us next after this news. Welcome to Forum. I'm Alexis Madrigal. In the introduction of Bryant Terry's new book,
1:38.8	Black food, stories, art, and recipes from across the African diaspora,
	...

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