Traditional Black Ingredients Become More Mainstream

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I think that we again, put a lot of heavy lifting on food to do so many different things. We just should not be restricting people's ways of enjoying one of the very few things in this life that could potentially give us joy. Rebecca Wooford wanted to know what your thoughts are on traditionally black ingredients becoming more mainstream and is it cultural appropriation or is it positive for sharing culture? I'm curious about what she would define as black ingredients.

What’s the difference between Southern cooking and “soul food?” Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one’s). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at University of Maryland College Park and department chair in the Department of American Studies. She also authored the books “Eating While Black: Food Shaming and Race in America” and “Building Houses out of Chicken Legs: Black Women, Food, and Power.” We chat about everything from oral traditions to “soul food” in popular culture, gendered roles in cooking, hyperlocal produce, systemic oppression and why someone would make chicken without seasoning it. On national television.

Visit Dr. Psyche Williams-Torson’s website and follow her on Instagram and Twitter

Buy Dr. Williams-Torson’s books: Eating While Black: Food Shaming and Race in America and Building Houses out of Chicken Legs: Black Women, Food, and Power

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