The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty
My rating: 4 of 5 stars

When I read/heard about this book last autumn, I recommended it to our church book club. They adopted it for our March gathering, so last weekend while traveling I read it.

I really liked the book in that I learned a lot from it, even feeling better informed about food I grew up on. For instance, learning that the annual New Year's tradition of eating black-eyed peas goes back to the Yoruba people. Now in future years I will know that I'm participating in an ancient African tradition that has long been a part of my white Oklahoma background.

The book has also inspired me to write a blog series on food and to be more intentional in the kitchen and at the table with our son to discuss food traditions and culture.

What I didn't like about the book was its odd and at times rambling and repetitive structure. I felt it could have used some further editing.

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