Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe.
Michael W. Twitty is a culinary historian, living history interpreter and Jewish educator from the Washington D.C. area. He blogs at Afroculinaria.com and thecookinggene.com. As the originator of the Cooking Gene Project, he seeks to trace his ancestry through food.
Walking down the ambiguous “ethnic” aisle in the local supermarket the other day ago, I was struck by the fact that every other ethnic group seemed to have a label on their cooking supplies but African Americans. I shouldn’t complain - it’s probably in the best interest of culinary political correctness. Then that familiar smiling face greeted me from my favorite seasoning for greens - a youthful, beautiful Sylvia Woods telling me that we didn’t need a label, we just needed to be.
The “Queen of Soul Food,” lent her face and character to a brand built on dignity - from a line of products for the Up South home cook to cookbooks, to a successful family business that is justly the culinary embassy of Harlem. To those of us inspired by her entrepreneurial drive and commitment to family, faith and food, the loss of Mrs. Woods is a time to reflect on the unique gifts this gastronomic ambassador brought to the American table.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
What’s yours say? July 20 is National Fortune Cookie Day.
Sometimes, it’s the best part of eating Chinese food. That tiny little golden cookie waits for you at the end of your Mongolian beef, seemingly as desperate to reveal its nugget of information to you as you are to rip through the cellophane wrapper.
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