BLACK FOOD, stories, art & recipes from across the African diaspora

309pp., colour illus., hardback, New York, 2021

"Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.” Imani Perry, Professor of African American Studies, Princeton University

“This collection of essays, visual art, playlists, poems, and recipes commissioned and curated from more than 100 chefs and spirits experts, artists, scholars, activists, journalists, and leaders feels like a holy pursuit for Terry in its faithful documentation of the rites, rituals, and history of the nourishment of Black bodies, minds, and spirits, as well as a pulpit from which to share the gospel of self and community care. But unlike an ecclesiastical relic - hidebound, carved in stone, set out of reach - Terry means this book to be a living, evolving thing, accessible to all.” Food & Wine

Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator. He is the author of Afro-Vegan and Vegetable Kingdom. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco.