Michael Twitty, a food writer and culinary historian who focuses on preparing, preserving and promoting African American foodways, will present a talk titled ‘Slave Cook to Activist: Finding My Calling in the Past and Present’ at Ursinus College on Feb. 24 at 7 p.m. in Pfahler Hall’s Musser Auditorium. The event is free and open to the community.
Twitty works to promote the idea that historically oppressed peoples have a right to authority, sovereignty, prosperity and acknowledgement in their contribution to national and global foodways. This lively discussion will explore the way the preparation of food unites and divides our narratives.This journey will take the audience through the practical arts of food sourcing and cookery through the lens of a colonial or antebellum-era African American cook. Twitty takes the audience from lecture to discussion on the ways that traditional West and Central African food traditions met and melded with each other, and then morphed over centuries.
Twitty is a recognized culinary historian and independent scholar focusing on historic African American food and folk culture and culinary traditions of historic Africa and her Diaspora. He is a living history interpreter and historic chef, one of the few recognized international experts of his craft: the reconstruction of early Southern cuisine as prepared by enslaved African American. He has conducted over 200 classes and workshops, and performed cooking demonstrations for over 100 groups. He has been profiled in the Washington Post, New York Times, Grist, Cuisine Noir, Baltimore Sun, Chicago Tribune, and Jet Magazine. He has also been interviewed multiple times on NPR and has made several major appearances on television.
Twitty’s food blog is www.Afroculinaria.com.