Rice Pudding, Flan an De Aros Condoce, Stickit in the Fringe

Cookbook author and chef Bryant Terry edited and curated the new book, Black Food: Stories, Art, and Recipes From Across The African Diaspora. His goal was to preserve Black American recipes and their complex stories, but he uses more than just food to tell those stories. The book is also full of essays, art and music. Terry told Here And Now's Scott Tong that the cookbook is a "communal shrine to the shared culinary histories of the African Diaspora."

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