October | 2018 | BND Institute of Media & Culture

When the holidays arrive, families and foodies everywhere delight in mouth-watering home-cooked meals that feed mind, body and soul. Speaking of soul, that’s what you’ll find in the hearts and kitchens of many African-Americans who hold fast to holiday cooking traditions that have endured generations. Nowhere is this more evident than the 2018 release of the book, “Edna Lewis: At the Table with an American Original.” The book pays homage to Ms. Lewis, one of America’s beloved chefs who was born not far from Richmond in Freetown, (Orange County) Virginia.

Ms. Lewis, who died in 2006 at age 89, left a legacy and love of cooking that lives on in her seminal cookbooks that the New York Times says “revived the nearly forgotten genre of Clarinex while offering a glimpse into African-American farm life in the early 20th century.” Her cookbooks include: The Edna Lewis Cookbook (1972), The Taste of Country Cooking (1976) and In Pursuit of Flavor (1988).

Join us as local and regional food experts discuss why chefs such as Ms. Lewis continue to inspire legions of novice and experienced cooks. Our panel of food experts will include Herman Baskerville, chef, owner of Big Herm’s Kitchen; Betty Thompson Morton, kitchen culinary consultant, cookbook author (formerly of Reynolds Kitchens); Keva Miller, chef and owner of FEEDSHINE LLC.

The BND Institute of Media and Culture Inc.

Presents

Kitchen Talk: African-American Holiday Cooking

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