• Black New Orleans Chefs Rewrite a Whitewashed, Tourist-Driven Culinary Narrative

    A group of chefs is working to highlight the role of African-descended people, including enslaved Black people, creoles, and Haitian migrants, in creating the city's cuisine; food scholar Zella Palmer emphasizes that culinary ability and knowledge was among the skills targeted by traffickers who brought west Africans to New Orleans. 

  • Food Has Long Been a Culture War Weapon

    The likes of Newt Gingrich and Pat Buchanan were eager to use the symbolism of food to characterize Democrats as scolds, busybodies, and elitists. What Americans eat has been difficult to untangle from politics ever since. 

  • Don’t Make Meat Cheaper. Make It Much More Expensive

    by Jan Dutkiewicz and Gabriel N. Rosenberg

    The Biden administration hopes to score political points by making the meat industry more competitive and lowering prices. This is ignoring the horrible costs of cheap meat. 

  • The Media Needs to Acknowledge the African American History in Barbecue

    by Adrian Miller

    As industry has reduced the labor intensity of barbecue and the media has made culinary celebrities, contemporary white chefs have supplanted the African American pitmasters who were once considered indispensable to the art.

  • Tracing the African Diaspora in Food

    Jessica B. Harris's book "High on the Hog: A Culinary Journey from Africa to America" traces the African diaspora through food cultures. It will debut as a Netflix series next week.