Africa In Our Kitchens: Michael Twitty at Locust Grove


Culinary historian, interpreter, and author Michael Twitty will visit Locust Grove for a series of workshops, presentations, and tastings May 22-May 25, 2018. Michael Twitty is a dedicated researcher who is committed to preserving and promoting African-American foodways and culture, and linking this to Southern food heritage. His research brings an understanding of the cultural heritage of enslaved communities and its relationship to the American South. His book, The Cooking Gene, was released by HarperCollins in 2017, and was a finalist for The Kirkus Prize and The Art of Eating Prize and a third-place winner of Barnes & Noble’s Discover New Writer’s Awards in Nonfiction. Twitty’s week-long residency at Locust Grove will explore the influence that African culture had on what has become American food through the enslaved African American experience.

Specific event information is below. For more information and to purchase tickets, please call (502) 897-9845.
For press inquiries, please contact Hannah Zimmerman at marketing@locustgrove.org.

Africa In Our Kitchens: Hearth Meal Tasting

Tuesday, May 22, 6:00 pm
THIS EVENT IS SOLD OUT.
Learn about 18th and 19th-century hearth cooking practices and the African influence on American cooking through enslaved cooks with historical interpreter and culinary historian Michael Twitty. During this tasting event, guests will taste traditional recipes cooked by Michael Twitty in Locust Grove’s hearth kitchen and hear how the lived experiences of enslaved African Americans inform our national story and national taste buds, as African culture and food practices became associated with American cooking. Tickets: $18/$15 for Locust Grove members. Reservations required; call (502) 897-9845.

Africa In Our Kitchens: Open Air Barbecue Sampler

Thursday, May 24, 6:00 pm
THIS EVENT IS SOLD OUT.
Experience an 18th-century barbecue that recreates the practices of enslaved African Americans living in early America as Michael Twitty roasts a whole sheep over an open pit. The foodways of the enslaved have had a profound influence on the flavors that persist in American recipes, intrinsically linking African culture with our present understanding of traditional food. Michael Twitty’s food will give you a taste of the past while offering an understanding of the unique stories and experiences of enslaved African Americans. Tickets: $23/$20 for Locust Grove members. Reservations required; call (502) 897-9845.

Cooking Thursday with Michael Twitty

Thursday, May 24, 10:00 am – 4:30 pm
Free admission to grounds and hearth kitchen to view preparations for the evening event.

Africa In Our Kitchens: How Enslaved African American Cooks Shaped American Cuisine

Friday, May 25, 6:30 pm
Historical interpreter and culinary historian Michael Twitty will discuss his research into the foodways of the enslaved and how their culture and experience shaped the American palate. Tickets: $12/$10 for Locust Grove members. Reservations required; call (502) 897-9845.

About Michael Twitty

Michael W. Twitty is a culinary historian and food writer from the Washington D.C. area. He blogs at Afroculinaria.com. He’s appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Dr. Henry Louis Gates, and has lectured to over 300 groups. He has served as a judge for the James Beard Awards and is a fellow with the Southern Foodways Alliance and TED and the first Revolutionary in Residence at The Colonial Williamsburg Foundation. Southern Living named Twitty, one of “Fifty People Changing the South.” HarperCollins released Twitty’s The Cooking Gene, in 2017, tracing his ancestry through from Africa to America and from slavery to freedom, a finalist for The Kirkus Prize and The Art of Eating Prize and a third place winner of Barnes & Noble’s Discover New Writer’s Awards in Nonfiction. He blogs at Afroculinaria.com.