For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

A must-have anthology of the leading Black women and femmes shaping todays food and hospitality landscapefrom farm to table and beyondchronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

Chef and writer Klancy Miller found her own way by trial and erroras a pastry chef, recipe developer, author, and founder ofFor the Culturemagazinebut what if she had known then what she knows now What if she had known the extraordinary women profiled within these pagesentrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and moreand learned from their stories

Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind todays food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipesall accompanied by stunning original illustrated portraits and vibrant food photography.

In addition, Miller shines a light on the matriarchs who paved the way for todays tastemakersEdna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.

These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.

Author Bio

Klancy Miller is the founder of For the Culture: A Magazine Celebrating Black Women and Femmes in Food and Wine, and author of Cooking Solo: The Fun of Cooking for Yourself. After graduating from Columbia University, and working in international development in French Polynesia, she earned a diplme de ptisserie from Le Cordon Bleu Paris and apprenticed in the pastry kitchen at the Michelin-starred restaurant Taillevent. She later joined Le Cordon Bleu's recipe development team, during which time she was featured on the Food Network. Now based in Brooklyn, she continues to write about food and has contributed to The New York Times, The Washington Post, Food and Wine, Vogue, Bon Appetit, Cherry Bombe and Food 52. She has also appeared on the TODAY Show and in The Wall Street Journal, The Cut, The New York Times Food section, as well as on Food Network's Recipe for Success and the Cooking Channel's Unique Sweets.