Food writer, scholar and culinary historian, Michael Twitty's book The Cooking Gene explores the commonalities between Jewish and African American food and the way in which both cultures use food as a way to cope with alienation and oppression. Global stories provide the backdrop for exploring themes such as race, class, privilege and history.
Come see Twitty discuss his book while demonstrating how to make Black-Eye Pea Hummus.
Delicious hummus for sampling, wine and light refreshments.
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