As a bookend to the library’s post on our Black foodways book collection, and this February’s African American Studies Department event on food justice with Tanya Denise Fields, we would like to highlight our books with a culinary focus. These books celebrate Black cuisines and chefs, explore the history and sociology of traditional dishes, and provide contemporary interpretations of classic recipes. Some of these books were purchased to support Emilie Boone’s interdisciplinary course, The Visual Culture & Art of African Diaspora Foodways.
As subject liaison for Hospitality Management, I keep an eye out for new books about and by Black chefs or related to Black food studies. Here’s a selection of some of our books in our collection (these are hard copy books, not ebooks). We look forward to preparing a future book display on this theme.
A Taste of Heritage, Chef Joe Randall and Toni Tipton-Martin 
African American Foodways 
Afro-Vegan 
Carla Hall’s soul food : everyday and celebration 
Edna Lewis : at the table with an American original 
Notes from a Young Black Chef: A Memoir 
Recipes for respect : African American meals and meaning 
Soul: A Chef’s Culinary Evolution in 150 Recipes 
Peppers, Crackling, and Knots of Wool Cookbook: The Global Migration of African Cuisine
