Who edited Black Food, the 2021 anthology exploring African American foodways?

Bryant Terry edited Black Food, the 2021 anthology exploring African American foodways.

Published by Penguin Random House imprint 4 Color Books, Black Food brings together essays, recipes, artwork, and historical material from many contributors. Terry designed the volume as a broad cultural record rather than a single-author cookbook, linking food with agriculture, migration, identity, health, and political resistance.

The anthology’s contributors include chefs, scholars, writers, and artists. Its scope reaches beyond familiar restaurant versions of soul food to examine African diasporic traditions and the systems that shaped what Black communities could grow, buy, cook, and eat.

Readers sometimes use “soul food” and “African American foodways” as interchangeable terms. Black Food is wider in scope: it includes Southern traditions but also considers Caribbean, African, global, and contemporary Black culinary experiences.