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Books & Authors, Diverse Voices

Black History Month: A Culinary Celebration

Black History Month is celebrated each February. It is a time to reflect on our past, learn about the Black experience, and celebrate Black excellence. These nonfiction titles offer a look into the history of Black foodways, contemporary and traditional recipes, and stories from Black Americans who are thriving in the culinary world. 

 

Black Food : Stories, Art, & Recipes From Across the African Diaspora by Bryant Terry
A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.

Black Girl Baking : Wholesome Recipes Inspired by a Soulful Upbringing by Jerrelle Guy
With incredible baked goods with a soul food twist like Five Spice Baked Rice Pudding, Brown Sugar Plantain Galette, Corn and Serrano Soufflé and Sticky Date Sheet Cake, Black Girl Baking is a book to be remembered. This book contains 75 recipes, each with vegan alternatives.

Bress 'N' Nyam : Gullah Geechee Recipes From a Sixth-Generation Farmer by Matthew Raiford
Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.

Carla Hall's Soul Food : Everyday and Celebration by Carla Hall
Hall traces soul food's history from Africa and the Caribbean to the American South and shows that, traditionally a plant-based cuisine, everyday soul food is full of veggie goodness. Offering distinctive Southern flavors using farm-fresh ingredients, the results are light, healthy, seasonal dishes with big, satisfying tastes.

Grandbaby Cakes : Modern Recipes, Vintage Charm, Soulful Memories by Jocelyn Delk Adams
Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is the debut cookbook from sensational food writer, Jocelyn Delk Adams. It features 50 vintage cakes with modern twists and memoir tracing the roots of the author's family recipes.

High on the Hog : A Culinary Journey From Africa to America by Jessica B Harris
From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity.

Jubilee : Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin
Drawing from historical texts and rare African-American cookbooks, a collection of 125 recipes takes readers into the world of African-American cuisine made by enslaved master chefs, free caterers and black entrepreneurs and culinary stars that goes far beyond soul food.

Notes From a Young Black Chef : A Memoir by Kwame Onwuachi
The Top Chef star traces his culinary coming-of-age in both the Bronx and Nigeria, discussing his eclectic training in acclaimed restaurants while sharing insights into the racial barriers that have challenged his career.

Rodney Scott's World of BBQ : Every Day Is a Good Day by Rodney Scott
Scott grew up with barbecue in his blood, and now is the chef and co-owner of Rodney Scott's BBQ. As he talks about how hope, hard work and a whole lot of optimism shaped his life, Scott shares recipes for the smokiest, most succulent pulled pork, ribs, and barbecued chicken.

Soul Food Love : Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family by A. (Alice) Randall
A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger.

Sweet Home Cafe Cookbook : A Celebration of African American Cooking by Albert Lukas
A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café. This cookbook features recipes served by the café itself and dishes inspired by foods from African American culture.

The Cooking Gene : A Journey Through African American Culinary History in the Old South by Michael Twitty
A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today.

The Rise : Black Cooks and the Soul of American Food by Marcus Samuelsson
It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Now, in The Rise, Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today.

Trap Kitchen : Bangin' Recipes From Compton by Malachi Jenkins
When two former members of Los Angeles' most nefarious rival gangs decided to unite under one oven, they had no idea that they would be creating an empire. Trap Kitchen is the story of two men who changed their stars by seeking peace and good food for themselves and their community.

We Are Each Other's Harvest : Celebrating African American Farmers, Land, and Legacy by Natalie Baszile
In this impressive anthology, Natalie Baszile brings together essays, poems, photographs, quotes, conversations, and first-person stories to examine Black people's connection to the American land from Emancipation to today.

 

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