Review by Kristen B.
The James Beard Award-winning book, The Cooking Gene, defies categorization: part memoir, part highly researched historical account of Southern foodways, and part genealogical research into the author’s ancestry. It also includes recipes. By no means an easy book to read in its themes or storytelling, Twitty takes us on journeys throughout the American colonies with the contributions of enslaved Africans front and center. The book generally follows the history of the American South, but other bits work their way in, too. Personal experiences and family stories intersperse with long lists of ingredients found at plantation feasts. It’s like having an extremely learned docent talking about all his favorite subjects, which is a fair assessment of the situation.
Michael Twitty is a gay, black, Jewish man who interprets historical Southern cooking, particularly from the pre-Civil War era. His book recounts some of those experiences, intermingled with a wealth of knowledge about how “soul food,” that indelible American cultural touchstone, came to be. As human beings made the Middle Passage from Africa to America, food and culture naturally travelled with them. The Cooking Gene presents a fascinating dissection of slave-holding states and their regional variations, from the Chesapeake area along the Low Country of the Carolinas and Gullah-Geechee to the deep South of Louisiana and Alabama. Each area offered something new and different into the country’s cooking lexicon, and most of those old kitchens were run by slaves … some of whom were even trained in Paris to further increase the standings of the families they served.
Twitty focuses on food as a way to explain the people: yams, corn, rice, greens, tobacco, and more. As part of the food history, he also details the different eras of human commerce and wrote a sentence that stopped me cold in my tracks and that I’ve thought about ever since:
The black body was the single most valuable commodity in the American marketplace between the years 1790 and 1860 (p. 321).
The other major thread winding through this astounding book is what Twitty calls his Southern Discomfort Tour. He, with the help of genetic testing and professional genealogists, has traced more than eight generations of his family’s history in America. He located records of his ancestors’ lives along the North Carolina/Virginia border, as well as deeper into the South. He found receipts of their sales and how they were listed among assets of landowners. From his genetic testing results, he could identify which regions and tribes his family belonged to in West and Central Africa. His racial heritage also includes more than a quarter European descent, which led him to travel to London and Dublin to claim those parts of his heritage, too. I realized that Twitty’s family has been in America longer than just about anyone’s I know. Twitty pulls very few punches recounting the terrors and sordid realities of life for slaves. The genius of this book is that the author puts so much of himself into the telling that the reader must do him the respect of listening.
I learned so much, including the sheer diversity of the African population that made the Middle Passage and how – truly, in every way – African-Americans built our country. They were the field hands, builders and master craftsmen, knowledgable farmers and hunters, and yes … the cooks who fed everyone. I learned about the history of our country’s foods and about a diversity that we lack in our modern era of packaged foods and monocultures. In my family, as in so many others, food is love. The Cooking Gene is nothing short of Michael Twitty’s love letter to his culture, his family, and the foodways of the American South.
This title is available in the collection as a book, eBook, and eAudiobook, both via Overdrive and RB Digital, which has the “always available” audio as part of its Anti-Racism reading list.
If you are interested in learning more about the African-American experience and anti-racism, join us for an online conversation on Monday, July 20 with Ibram X. Kendi on “How to Be an Anti-Racist.” Registration required.
Kristen B. has worked for HCLS for more than 15 years, and currently hosts the Books on Tap discussion group at Hysteria Brewing Company. She loves reading, Orioles baseball, and baking.
5 thoughts on “The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty”
Very well written review.
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Thank you for this thorough review. I am eager to read the book
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I hope you enjoy it!