Between Harlem And Heaven

Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.” — Sean Brock “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook.

The father of Southern revival cooking serves up a delectable combination of memoir and cookbook as he recounts his life's journey from his hometown of Spartanburg, South Carolina, to the cosmopolitan cities of Europe and the homes and hearts of Manhattan's socialites and celebrities.

Jim Crow refers to a set of laws in many states, predominantly in the South, after the end of Reconstruction in 1877 that severely restricted the rights and privileges of African Americans. As a caste system of enormous social and economic magnitude, the institutionalization of Jim Crow was the most significant element in African American life until the 1960s Civil Rights Movement led to its dismantling. Racial segregation, as well as responses to it and resistance against it, dominated the African American consciousness and continued to oppress African Americans and other minorities, while engendering some of the most important African American contributions to society. This major encyclopedia is the first devoted to the Jim Crow era. The era is encapsulated through more than 275 essay entries on such areas as law, media, business, politics, employment, religion, education, people, events, culture, the arts, protest, the military, class, housing, sports, and violence as well as through accompanying key primary documents excerpted as side bars. This set will serve as an invaluable, definitive resource for student research and general knowledge. The authoritative entries are written by a host of historians with expertise in the Jim Crow era. The quality content comes in an easy-to-access format. Readers can quickly find topics of interest, with alphabetical and topical lists of entries in the frontmatter, along with cross-references to related entries per entry. Further reading is provided per entry. Dynamic sidebars throughout give added insight into the topics. A chronology, selected bibliography, and photos round out the coverage. Sample entries include Advertising, Affirmative Action, Armed Forces, Black Cabinet, Blues, Brooklyn Dodgers, Bolling v. Sharpe, Confederate Flag, Congress of Racial Equality (CORE), Detroit Race Riot 1943, Ralph Ellison, Eyes on the Prize, G.I. Bill, Healthcare, Homosexuality, Intelligence Testing, Japanese Internment, Liberia, Minstrelsy, Nadir of the Negro, Poll Taxes, Rhythm and Blues, Rural Segregation, Sharecropping, Sundown Towns, Booker T. Washington, Works Project Administration, World War II.

Duke Ellington's son Mercer has said that his father was frustrated in only one area of musical ambition: his desire to do his own Broadway show. Though Ellington wrote many theatrical pieces, he was never able to achieve success as a composer for the stage, and today his stage shows receive little attention from music historians. Nevertheless, these works occupied a significant place in Ellington's creative imagination, and many of the ideas he employed in their composition found their way into his other work. Here is the first book to acknowledge Duke Ellington's contribution to the stage. It offers a survey of every theater piece Ellington is known to have worked on during his lifetime, beginning with the 1925 revue The Chocolate Kiddies and ending with the unfinished "street opera" Queenie Pie. This large body of work includes full-length musicals, African American revues, ballets, and incidental music. The plot of each work is described and the score analyzed according to its dramatic function in the piece. Musical phrases are reproduced in the text, and associations with other well-known Ellington compositions are noted. An appendix provides a chronological listing of Ellington's shows with song titles conveniently listed under each.

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

Generational dialogues between 40 world-renowned creatives exploring how the creative legacy of previous generations is being reinterpreted over time. Description What is this phenomenon we call ‘legacy’? This intangible inheritance that we eventually leave for our posterity? Is it the creative and intellectual heritage that one generation passes on to the next? Conceived by Lukas Feireiss, the book at hand tries to probe this open question by engaging in critical dialogue different generations of creatives, connectors and thinkers alike. In some cases, between inherent legacy of parent and child, in many cases between mentor and students, or simply between friends. The more than 40 illustrious contributors to this dialogue derive from an array of fields of knowledge and experience. Their stories often provide very personal insights into their work and life. They also reveal a broader perspective on the overall realms of art, design, architecture, music, literature, photography and curation in the 20th and 21st century. With contributions by Olafur Eliasson and Einar Thorsteinn, Lukas Feireiss and Ai Weiwei, Charlie and Rem Koolhaas, Francesca Gavin and Kerry James Marshall, Sophie Lovell and Dieter Rams, Hans-Ulrich Obrist and Yona Friedman, Shumon Basar and Ken Adam, Carson Chan and Phyllis Lambert, Rachel and Daniel Libeskind, Andres Ramirez and Denise Scott Brown, Aric Chen and Arata Isozaki, Ahmir Questlove Thompson and George Clinton and many more.

Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee. Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.

“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.