Further reading, videos, and information —

• “The Cooking Gene” is culinary historian Michael Twitty’s memoir of Southern cuisine & food culture, tracing his ancestry from Africa to America, slavery to freedom. 
• Doña Ángela of Michoacán has a fun and friendly instructional YouTube channel called “De mi Rancho a Tu Cocina” (From My Farm to Your Kitchen). 
• “Eating the Other: Desire and Resistance,” by bell hooks 
• Equity At The Table (EATT) is Julia Turshen’s easy-to-navigate database for food industry professionals featuring only women/gender non-conforming individuals and focusing primarily on QTPOC community. 
• James Beard Award-winning “The Sioux Chef’s Indigenous Kitchen,” written by Sean Sherman. An Oglala Lakota chef, author, member of an Indigenous collective committed to revitalizing Native American Cuisine. 
• “Meal” is Blue Delliquanti and Soleil Ho’s queer graphic novel about a chef with a passion for cooking with insects. 
• “Salt Fat Acid Heat,” food writer Samin Nosrat’s cookbook, teaches the elements of cooking. Nosrat also hosts a Netflix special which travels to northern Italy, Japan, Yucatán, and California exploring salt, fat, acid, and heat. 
• “Son of a Southern Chef: Cook with Soul” is Lazarus Lynch’s cookbook on Southern and Caribbean influenced soul food and includes beautiful stories and photos. 
• Soul Fire Farm is committed to ending racism and injustice in our food system, and created a book, “Farming While Black.” 

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