Archive for January 2017

Foods Brought to North America from Africa

Jan 27th, 2017 | By | Category: show tips, the show

Enslaved Africans brought with them foods foreign to this continent, as well as unfamiliar cooking techniques and recipes. Many of these dishes form the culinary cornerstones of many of our most beloved meals and memories.



Michael Twitty: Culinary Historian

Jan 27th, 2017 | By | Category: guest bio, the show

Michael W. 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.



Afro-Texan Culinary Connection (podcast)

Jan 27th, 2017 | By | Category: Featured Articles, podcast, the show

Our shared history at the table is undeniable. Perhaps at the table, and with the help of people like Michael Twitty, is where we will join together and take a bite out of that which keeps us apart.



Taste of Black Austin

Jan 27th, 2017 | By | Category: blog

Taste of Black Austin is a culinary event that explores the narrative of economic development through the historical context of food.



Grace Young: Poet Laureate of the Wok

Jan 20th, 2017 | By | Category: guest bio, the show

Grace Young has been called the Stir-Fry Guru, Wok Advisor, and Stir-Fry Master by the New York Times, the Wok Queen by the Washington Post, and the Wok Evangelist by Chow.com.



Chinese New Year with Grace Young (podcast)

Jan 20th, 2017 | By | Category: Featured Articles, podcast, the show

Most cultures celebrate holidays with food. That’s especially true during Chinese New Year, where the food one eats — primarily on New Year’s Eve — is steeped in symbolism. Grace Young says it is the most important meal of the year and that everyone does whatever they can to “get home” for the celebration.



Tips for Stir-Frying and Stocking the Stir-Fry Pantry

Jan 20th, 2017 | By | Category: show tips, the show

Grace Young has been called the Poet Laureate of the Wok, and rightly so. Grace has devoted much of her career to “demystifying the art of stir-frying and celebrating the traditions of wok cookery.” She graciously offered the following tips to help all of us do a better job of creating satisfying stir fry at home.



Classic Dry-Fried Pepper and Salt Shrimp

Jan 20th, 2017 | By | Category: blog, cook something, fish and seafood

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns.



When Popcorn Marries Soul Food (podcast + giveaway)

Jan 13th, 2017 | By | Category: Featured Articles

Soul Popped Gourmet Popcorn marries popcorn with the flavors and authenticity of American Soul Food, creating a healthy and delicious new snack food alternative.



Spicy Buffalo Wings – Inspiration on a Plate

Jan 13th, 2017 | By | Category: blog

Soul Popped Gourmet Popcorn uses inspiration from American Soul Food for its flavors, including a “soul popper” favorite: Spicy Buffalo Wings.

Related Posts Plugin for WordPress, Blogger...