The Cooking Gene
A Journey Through African American Culinary History in the Old South
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The Cooking Gene
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Narrado por:
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Michael W. Twitty
Acerca de esta escucha
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner in Writing | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.
From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.
As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.
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The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
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5 out of 5 stars
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Best book of the year!
- De PD en 06-12-17
De: John T. Edge
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Eight Flavors
- The Untold Story of American Cuisine
- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
- Versión completa
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General4.5 out of 5 stars 88
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Narración:4.5 out of 5 stars 79
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Historia4.5 out of 5 stars 78
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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5 out of 5 stars
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Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
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Chop Suey
- A Cultural History of Chinese Food in the United States
- De: Andrew Coe
- Narrado por: Eric Martin
- Duración: 8 h y 16 m
- Versión completa
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General4.5 out of 5 stars 56
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Narración:4 out of 5 stars 50
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Historia4 out of 5 stars 50
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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1 out of 5 stars
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Wanted to like this
- De Irene en 02-13-21
De: Andrew Coe
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
- Narrado por: David Shih
- Duración: 8 h y 53 m
- Versión completa
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General4.5 out of 5 stars 75
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Narración:4.5 out of 5 stars 65
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Historia4.5 out of 5 stars 65
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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4 out of 5 stars
-
Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
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The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- De: Lizzie Collingham
- Narrado por: Jennifer M. Dixon
- Duración: 12 h y 3 m
- Versión completa
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General4.5 out of 5 stars 74
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Narración:4 out of 5 stars 65
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Historia4.5 out of 5 stars 66
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
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4 out of 5 stars
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Overall really interesting and informative
- De Amazon Customer en 01-01-21
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- De: Michael Booth
- Narrado por: Ralph Lister
- Duración: 10 h y 9 m
- Versión completa
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General4.5 out of 5 stars 83
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Narración:4.5 out of 5 stars 70
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Historia4.5 out of 5 stars 70
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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4 out of 5 stars
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Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
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The Big Oyster
- History on the Half Shell
- De: Mark Kurlansky
- Narrado por: John H. Mayer
- Duración: 9 h y 49 m
- Versión completa
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General4.5 out of 5 stars 311
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Narración:4.5 out of 5 stars 228
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Historia4.5 out of 5 stars 227
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
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5 out of 5 stars
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history of the oyster in America
- De Andy en 01-01-20
De: Mark Kurlansky
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South Toward Home
- Adventures and Misadventures in My Native Land
- De: Julia Reed, Jon Meecham - foreword
- Narrado por: Julia Reed, Dan Bittner - introduction
- Duración: 5 h y 20 m
- Versión completa
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General4.5 out of 5 stars 107
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Narración:4.5 out of 5 stars 93
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Historia5 out of 5 stars 93
In thinking about her native land, Julia Reed quotes another Southern writer, Willie Morris, who said, “It’s the juxtapositions that get you down here.” These juxtapositions are, for Julia Reed, the soul of the South and in her warmhearted and funny new audiobook, South Toward Home, she chronicles her adventures through the highs and the lows of Southern life - the Delta hot tamale festival, a masked ball, a rollicking party in a boat on a sand bar, scary Christian billboards, and the southern affection for the lowly possum.
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5 out of 5 stars
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Julia Reed IS the SOUTH
- De toni en 05-23-20
De: Julia Reed, y otros
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Milk!
- A 10,000-Year Food Fracas
- De: Mark Kurlansky
- Narrado por: Brian Sutherland
- Duración: 12 h y 38 m
- Versión completa
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General4 out of 5 stars 210
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Narración:3.5 out of 5 stars 177
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Historia4 out of 5 stars 178
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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2 out of 5 stars
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Horrible narration nearly kills Kurlansky
- De Scarlatti's Muse en 05-15-18
De: Mark Kurlansky
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The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- De: Adrian Miller
- Narrado por: Ron Butler
- Duración: 9 h y 25 m
- Versión completa
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General4.5 out of 5 stars 53
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Narración:4.5 out of 5 stars 47
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Historia4.5 out of 5 stars 47
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
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2 out of 5 stars
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Disappointed
- De TS en 08-17-21
De: Adrian Miller
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Mastering the Art of Soviet Cooking
- A Memoir of Food and Longing
- De: Anya von Bremzen
- Narrado por: Kathleen Gati
- Duración: 12 h y 37 m
- Versión completa
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General4 out of 5 stars 121
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Narración:4.5 out of 5 stars 102
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Historia4 out of 5 stars 102
Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, in its full flavor, both bitter and sweet, Anya and her mother, Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience - turning Larisa’s kitchen into a "time machine and an incubator of memories". Together, mother and daughter re-create meals both modest and sumptuous.
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4 out of 5 stars
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Does Pronunciation Matter?
- De Mary en 11-23-13
De: Anya von Bremzen
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- De: Matt Goulding
- Narrado por: Will Damron
- Duración: 7 h y 49 m
- Versión completa
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General4.5 out of 5 stars 68
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Narración:4.5 out of 5 stars 56
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Historia5 out of 5 stars 56
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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4 out of 5 stars
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Starts strong tapers off
- De Craig Bryan en 01-02-21
De: Matt Goulding
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Little Heathens
- Hard Times and High Spirits on an Iowa Farm During the Great Depression
- De: Mildred Armstrong Kalish
- Narrado por: Ruth Ann Phimister
- Duración: 9 h y 25 m
- Versión completa
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General4 out of 5 stars 125
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Narración:4.5 out of 5 stars 109
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Historia4 out of 5 stars 110
As foreclosure fragments her family, five-year-old Mildred and her three siblings find refuge with her grandparents enjoying a modest retirement. When the "little heathens" flush the seniors and their child-rearing skills out of retirement, the grandparents deploy tough but loving bedtime schedules, Bible and prayer routines, and plenty of character-building chores. Having no electricity or indoor plumbing and with little heat or money on the farm, Mildred learns to find joy in the priceless blessings of life.
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4 out of 5 stars
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Makes you appreciate today's living
- De Susan en 03-11-11
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Barbecue
- The History of an American Institution
- De: Robert F. Moss
- Narrado por: David Holloway
- Duración: 6 h y 30 m
- Versión completa
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General4.5 out of 5 stars 44
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Narración:4.5 out of 5 stars 35
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Historia4.5 out of 5 stars 35
Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States.
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3 out of 5 stars
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Great for those that love BBQ.
- De Austin en 01-02-23
De: Robert F. Moss
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Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- De: Jonathan Kauffman
- Narrado por: George Newbern
- Duración: 9 h y 13 m
- Versión completa
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General4.5 out of 5 stars 48
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Narración:4.5 out of 5 stars 42
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Historia4.5 out of 5 stars 42
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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5 out of 5 stars
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If you grew up eating health food you'll love it
- De Susie Wyshak en 05-09-18
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A Square Meal
- A Culinary History of the Great Depression
- De: Jane Ziegelman, Andrew Coe
- Narrado por: Susan Ericksen
- Duración: 10 h y 46 m
- Versión completa
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General4.5 out of 5 stars 81
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Narración:4 out of 5 stars 70
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Historia4 out of 5 stars 67
The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.
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4 out of 5 stars
-
Not entirely accurate title
- De Robert en 06-07-17
De: Jane Ziegelman, y otros
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The Brewer's Tale
- A History of the World According to Beer
- De: William Bostwick
- Narrado por: Christopher Sutton
- Duración: 8 h y 6 m
- Versión completa
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General4.5 out of 5 stars 337
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Narración:4.5 out of 5 stars 295
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Historia4.5 out of 5 stars 295
The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.
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5 out of 5 stars
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Good insights!
- De Michael en 03-08-16
De: William Bostwick
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High on the Hog
- A Culinary Journey from Africa to America
- De: Jessica B. Harris
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General4.5 out of 5 stars 239
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Narración:4.5 out of 5 stars 210
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Historia5 out of 5 stars 209
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. 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 an important part of African American culture, history, and identity.
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3 out of 5 stars
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more of a history lesson than a culinary book
- De Scott Johnson en 09-02-15
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Koshersoul
- The Faith and Food Journey of an African American Jew
- De: Michael W. Twitty
- Narrado por: Michael W. Twitty
- Duración: 9 h y 30 m
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General4.5 out of 5 stars 32
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Narración:5 out of 5 stars 27
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Historia5 out of 5 stars 27
In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them.
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5 out of 5 stars
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Connecting through differences
- De Petrina J. en 09-22-24
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
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- Duración: 8 h y 53 m
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Narración:4.5 out of 5 stars 65
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Historia4.5 out of 5 stars 65
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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4 out of 5 stars
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Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
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Code Name Blue Wren
- The True Story of America's Most Dangerous Female Spy—and the Sister She Betrayed
- De: Jim Popkin
- Narrado por: Jim Popkin
- Duración: 10 h y 24 m
- Versión completa
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General4.5 out of 5 stars 298
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Narración:4.5 out of 5 stars 242
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Historia4.5 out of 5 stars 242
Just days after the 9-11 attacks, a senior Pentagon analyst eased her red Toyota Echo into traffic and headed to work. She never saw the undercover cars tracking her every turn. As she settled into her cubicle on the 6th floor of the Defense Intelligence Agency in Washington, FBI Agents and twitchy DIA officers were hiding in nearby offices. For this was the day that Ana Montes--the US Intelligence Community superstar who had just won a prestigious fellowship at the CIA--was to be arrested and publicly exposed as a secret agent for Cuba.
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2 out of 5 stars
-
It drags
- De Jules en 02-18-23
De: Jim Popkin
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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General4.5 out of 5 stars 189
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Narración:4.5 out of 5 stars 158
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Historia4 out of 5 stars 159
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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2 out of 5 stars
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
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Salt, Fat, Acid, Heat
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- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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4 out of 5 stars
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EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
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High on the Hog
- A Culinary Journey from Africa to America
- De: Jessica B. Harris
- Narrado por: Jessica Harris
- Duración: 8 h y 59 m
- Versión completa
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General4.5 out of 5 stars 239
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Narración:4.5 out of 5 stars 210
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Historia5 out of 5 stars 209
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. 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 an important part of African American culture, history, and identity.
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3 out of 5 stars
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more of a history lesson than a culinary book
- De Scott Johnson en 09-02-15
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Koshersoul
- The Faith and Food Journey of an African American Jew
- De: Michael W. Twitty
- Narrado por: Michael W. Twitty
- Duración: 9 h y 30 m
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General4.5 out of 5 stars 32
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Narración:5 out of 5 stars 27
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Historia5 out of 5 stars 27
In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them.
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5 out of 5 stars
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Connecting through differences
- De Petrina J. en 09-22-24
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
- Narrado por: David Shih
- Duración: 8 h y 53 m
- Versión completa
-
General4.5 out of 5 stars 75
-
Narración:4.5 out of 5 stars 65
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Historia4.5 out of 5 stars 65
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
-
4 out of 5 stars
-
Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
-
Code Name Blue Wren
- The True Story of America's Most Dangerous Female Spy—and the Sister She Betrayed
- De: Jim Popkin
- Narrado por: Jim Popkin
- Duración: 10 h y 24 m
- Versión completa
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General4.5 out of 5 stars 298
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Narración:4.5 out of 5 stars 242
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Historia4.5 out of 5 stars 242
Just days after the 9-11 attacks, a senior Pentagon analyst eased her red Toyota Echo into traffic and headed to work. She never saw the undercover cars tracking her every turn. As she settled into her cubicle on the 6th floor of the Defense Intelligence Agency in Washington, FBI Agents and twitchy DIA officers were hiding in nearby offices. For this was the day that Ana Montes--the US Intelligence Community superstar who had just won a prestigious fellowship at the CIA--was to be arrested and publicly exposed as a secret agent for Cuba.
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2 out of 5 stars
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It drags
- De Jules en 02-18-23
De: Jim Popkin
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Culinary Reactions
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- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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General4.5 out of 5 stars 189
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Narración:4.5 out of 5 stars 158
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
-
2 out of 5 stars
-
Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
- Versión completa
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General5 out of 5 stars 1,758
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Narración:4.5 out of 5 stars 1,490
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Historia5 out of 5 stars 1,474
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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4 out of 5 stars
-
EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
Lo que los oyentes dicen sobre The Cooking Gene
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Jesse
- 01-27-24
Thank you!
Michael Twitty books are the best I have listened to since Braiding Sweetgrass. Koshersoul and The Cooking Gene occupy two of the spots in my top five non-fiction books. I enjoyed the audiobook so much that I have already recommended it widely. I plan to by a physical copy to highlight and save quotes from as soon as possible.
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