Curated Cuisine is a monthly series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and national and enjoy a post-show bite inspired by the conversation.
James Beard Award-winning culinary historian Jessica B. Harris joined Tamika R. Francis, founder of Food & Folklore, for a conversation about the updated edition of her book, “A Kwanzaa Keepsake and Cookbook: Celebrating the Holiday with Family, Community and Tradition.” Harris is the author of 12 critically acclaimed books documenting the foods and foodways of the African Diaspora including, "High on the Hog: A Culinary Journey from Africa to America," which inspired the Netflix docuseries of the same name.
“A Kwanzaa Keepsake and Cookbook” explores African American culture, food and family, featuring recipes and stories to help this generation create unique holiday traditions. Copies of the book will be available for purchase from our bookstore partner Frugal Books. Harris will sign and guests will enjoy a spicy three-cheese mac & cheese and holiday gingerbread with molasses whipped cream from the book following the conversation.
This event was produced in partnership with Boston University’s Metropolitan College Programs in Food & Wine.About “A Kwanzaa Keepsake and Cookbook”
From the award-winning author of “High on the Hog” — inspiration for the “energetic, emotional and deeply nuanced” (The New York Times) Netflix series of the same name — comes a new and updated edition of “A Kwanzaa Keepsake,” another important exploration of African American culture, food and family, featuring recipes and stories to help this generation create unique holiday traditions.
Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories and a fresh new package, “A Kwanzaa Keepsake” offers proverbs, ceremonies, family projects, inspirational biographies, blessings and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day. Some of the menus include:
- Umoja (Unity), featuring dishes of multinational origin such as seasoned olives, mechoui-Style leg of lamb with cumin, mint and chili and a classic Caribbean rum punch, and reminds readers of the union of all peoples of African descent.
- Kujichagulia (Self-Determination), composed of dishes from the African continent including sweet potato fritters, grilled pepper salad, and piment aimee, a hot sauce from one of the author’s friends.
- Kuumba (Creativity) is a healing supper and communal meal that opens the gates of remembrance through food. The repast is centered around a heritage recipe and includes others for pickled black-eyed peas, a fish dish from the Ivory Coast, spicy cranberry chutney, and a killer pecan pie with molasses whipped cream.
Interspersed throughout the book are spaces to record family memories, sayings and recipes. Rich in culinary history, and a source of inspiration for treasuring and recording family traditions both old and new, “A Kwanzaa Keepsake” is a book to cherish, and one that families will turn to again and again.