Michael Twitty on the Connection Between Jewish Food and Soul Food
The writer, scholar, and chef talks kasha varnishkes, tikkun olam, and the Afro-Jewish culinary connection.
9 writers who perfectly capture what it’s like for Jews of color
As a black Jewish writer, I obviously want to read books written by and highlighting the stories of Jews of color. That’s easier said than done, though. It’s not that these stories don’t exist — Jewish literature is an amazing, rich genre of diasporic Jewish stories.
Black historian of southern cooking brings side of Jewish identity to S.F.
One might not expect to find a chapter titled “Mishpocheh” in Michael Twitty’s memoir chronicling his “journey through African-American culinary history in the Old South.”
His Paula Deen takedown went viral. But this food scholar isn't done yet.
Twitty’s embrace of all the various parts of himself — African, African American, European, black, white, gay, Jewish — sometimes raises hackles, as does his habit of speaking his mind.
Bitter Herbs and Collard Greens: An African-American Seder Plate For Passover
I've always mixed my African-Americanness and Jewishness on the Seder plate, a ritual dish with six foods that symbolize the story of Passover.
Kiss me, I'm Irish' took on a new meaning when DNA proved that I was
This content is available to registered users of the Be'chol Lashon website. Please log in below or register (free) for […]
Mouth Full of South
Twitty is Orthodox-Jewish, African-American, and gay, in no particular order. He is a man of many dimensions: a culinary historian, food writer, historical interpreter, and teacher who employs all parts of himself into every thing that he does.
Kreplach with Collard Greens
Black, Jewish and gay, Twitty is devoted to exploring the culinary history of his African and Afro-American roots, but equally interested in Jewish cooking.
Kosher Soul Food Brings Together African-American and Jewish Cuisine
When Michael Twitty was growing up outside Washington, D.C., the treat in his house every weekend was challah—a taste his Lutheran mother developed during her childhood in Cincinnati, where the only baker open on Sundays was Jewish.