Sugar on Grits: Salt and Pepper or Sugar?

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Jocelyn Taylor, Jenny Lewis, Jennifer Machen: Can we settle the debate that sugar does not go on grits? This is a big debate. I grew up with salt and pepper on grits, but I personally prefer salt and pepper with a little dash of sugar. So yes, I'll do boom. "I do a smidgen just enough to take away some of that bitterness for me," she says.

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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