The Nod

Michael Twitty's Cooking Gene

In our last conversation with Michael Twitty, the chef and culinary historian told us all about his “Southern Discomfort Tour.” The tour, which he wrote about in his book, “The Cooking Gene,” involved travelling the south and cooking on plantations using the same methods that his enslaved ancestors would have used. (He even did it dressed as they would have dressed.) Since our conversation, Michael has won two James Beard awards  — the Oscar’s of the food world! — for his book and food writing. In a follow-up to our original episode, Brittany calls Michael to hear all about what it was like to win the food world’s highest honor, his recent travels all over Africa, and his unfiltered opinions on collard greens.
This episode is part of our summer podcast club series. We’ve put together a handy guide on how to organize your own podcast club. For more information, visit thenod.show/podcastclub.
Also, make sure to check out Michael Twitty’s book, “The Cooking Gene: A Journey Through African American Culinary History in the Old South.” 
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The Nod tells the stories of Black life that don’t get told anywhere else, from an explanation of how purple drink became associated with Black culture to the story of how an interracial drag troupe traveled the nation in the 1940s. We celebrate the genius, the innovation, and the resilience that is so particular to being Black -- in America, and around the world.