Ole Missus vs. Mammy: Who Owns Southern Food?
A response to Cynthia Bertelsen's “Edna Lewis and the Mythology Behind Modern Southern Food.”
Race and Health
Michael Twitty Addresses Racial Inequality in the Southern Kitchen
African American culinary historian Michael Twitty discusses his open letter to lauded white southern chef Sean Brock, and the racial inequalities in the Charleston restaurant scene.
Used sparingly (or not, you do you), this simple spice blend will take your meal from "meh" to "FUCK YES."
Fresh Carolina Cucumber Salad
Salting and marinating cucumber adds loads of flavor while retaining some of their crunch.
The precursor to modern cornbread stuffing was developed by enslaved African people out of leftovers and transformed over the years into the Thanksgiving staple we know today.
Talking 'Southern Discomfort': Foodcast with Michael Twitty
MUNCHIES editor-in-chief Helen Hollyman sits down with Michael Twitty to discuss his Southern Discomfort Tour and how race and identity meet through the food of contemporary America.
How to Talk About Race Through Food
In this video, MUNCHIES Editor-in-chief Helen Hollyman sits down with Michael Twitty, a culinary historian whose work centers on the antebellum slave kitchen, to discuss how he addresses race through food.
Mouth Full of South
I first heard about culinary historian Michael Twitty in the wake of Paula Deen's dismissal from the Food Network. Last May, I attended one of his dinners, in which he typically dresses in period attire.