Image - Bryant Terry's and text of Black Food
Image - Bryant Terry's and text of Black Food
Image - Bryant Terry's and text of Black Food

Bryant Terry's Black Food

With dazzling illustrations, sumptuous recipes, and its own curated playlist, Bryant Terry’s sixth book, Black Food: Stories, Art, and Recipes from Across the African Diaspora, is a feast for the senses. Terry, a renowned vegan culinary innovator, returns to dive into the depth and breadth of Black foodways spanning nations and time.

Black Food celebrates both the creations and creators, pairing heartwarming stories of generational traditions with the soul-filling foods at the center of them. From tropical Afro-Caribbean dishes like jerk chicken to beloved Nigerian jollof rice and further on to southern sweet potato pie, this book is an ode to the African diaspora’s influence on food and culture.

At INFORUM, Bryant Terry will share the stories, people, places and ingredients that make Black food the diverse and divine cuisine it is today.

NOTES

Copies of Black Food are available for purchase during checkout (U.S. domestic shipping only); our thanks to Marcus Books in Oakland for fulfilling book orders.

Marcus Books

This program is part of The Commonwealth Club's Food Lit series, underwritten by the Bernard Osher Foundation. 

Bernard Osher Foundation

Speakers
Image - Bryant Terry

Bryant Terry

Chef; Author, Black Food: Stories, Art, and Recipes from Across the African Diaspora

Image - moderator Anjali Menon

Anjali Menon

Vice President, IfOnly; Member, INFORUM Advisory Board