Today's History Story: Fried Chicken Origins Even in the worst conditions, our ancestors found nourishment when it was scarce, using ingenuity to create the rich tradition of Black American cuisine. Yet, over time, stereotypes and misinformation have poisoned these histories and recipes, causing some Black people to distance themselves from our vibrant food culture. Today, Michael Twitty is here to set the record straight on everything from why Louisianians eat red beans and rice on Mondays to the profound connection between Black identity and American foodways. Michael, a renowned culinary historian, educator, and author of the James Beard Award-winning book “The Cooking Gene,” is filling our plate with a wealth of food knowledge that we can’t wait to dig into—not to mention his special mac-and-cheese recipe that you can’t get anywhere else! This is a finger-licking good conversation that will leave you laughing and reclaiming your culinary heritage, because we NOT losing recipes anymore! To learn more about Michael's work, visit www.thecookinggene.com. Black History Year (BHY) is produced by PushBlack, the nation's largest non-profit Black media company. PushBlack exists to amplify the stories of Black history you didn't learn in school and explore pathways to liberation with people who are leading the way. You make PushBlack happen with your contributions at BlackHistoryYear.com — most people donate $10 a month, but every dollar makes a difference. If this episode moved you, share it with your people! Thanks for supporting the work. Hosting BHY is Darren Wallace. The BHY production team includes Jareyah Bradley, Brooke Brown, and Amber Davis. Our producers are Cydney Smith and Len Webb for PushBlack, and Lance John with Gifted Sounds edits and engineers the show. BHY’s executive producers are Julian Walker and Lilly Workneh. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices