Two-time James Beard award–winning author Michael W. Twitty introduces his book The Cooking Gene, the importance of preserving and promoting family food history, and why everyone should tell their food story.

Michael breaks down his process for engaging with family in the kitchen in an effort to chronicle family foodways, or food pathways. He teaches what to do and what not to do when it comes to learning in the kitchen.

Michael gives an eye-opening overview of the migratory patterns that have given rise to contemporary Southern food. He shows how anyone can learn about their food history with one look inside their pantry.

Get a glimpse of Michael’s process for discovering his culinary roots with a behind-the-scenes look at the creation of his book The Cooking Gene.

Dive deeper into African American culinary history as Michael uncovers a hidden narrative that took place during the period of the transatlantic slave trade between the late 13th century and early 19th century.

Michael pulls from his experience as a historical interpreter and historian to teach about life in the antebellum South as it relates to food.

Learn about the rise of contemporary soul food in the United States and the migratory patterns that contributed to the proliferation of Southern cuisine.

Michael introduces two critical figures in African American cuisine: Edna Lewis and James Hemings. He shows how Lewis and Hemings laid the foundation for the popularity of a cuisine with staple ingredients rooted in African foodways.

Many typical dishes from countries all over the world have roots in Africa. Michael traces back a few well-known dishes to Africa and talks about the cultural roots of what is commonly referred to as “Southern hospitality.”

Hear how Michael has come to terms with his own DNA story as he delves into the importance of speculative and genetic genealogy when researching his family history and ancestral “foodsteps.”

Addressing the African American community, Michael gives an unfiltered view of the pros and cons of DNA testing. He explores the intersection of history and genealogy to guide and point out the shortcomings of researching African American family history.

Michael divulges his step-by-step process on food writing, going beyond the palate and into the deep meaning and history behind a dish or ingredient.

Showing how anyone can use their own purpose to find their voice, Michael breaks down his blog, “Afroculinaria,” and dives into reframing society’s perspective of African American cuisine.

Researching family foodways requires facing a complex past that is often rooted in pain. Michael explores how he’s been able to tackle the pain that comes with confronting the past with vulnerability and shows how you can too.

Michael tackles the topics of cultural appropriation and environmental racism by exploring a system that denies African Americans credit for their own culinary impact.

Michael whips up what he likes to call an Okra, Corn, and Tomato “Stewp,” shares best practices for cooking okra, demonstrates traditional techniques for taste testing food, and delves into why vegetables are so prevalent in Southern cuisine.

Michael makes what he calls “West Africa’s answer to falafel” while dissecting the roots and cultural significance of black-eyed peas. He shows how to cook based on “feeling” as the ancestors did in the past.

Understand how the traditions and foodways that are passed down to all of us intersect, and how we can use that commonality to open a positive dialogue. Michael shows how recording and preserving food experiences can help you craft your own food legacy.