[ti:Chef Marcus Samuelsson Celebrates Black Food]
[00:00.04]If anyone asks chef Marcus Samuelsson
[00:05.44]what African food tastes like, he has the answer:
[00:11.28]Have you ever had barbeque? Rice? Coffee?
[00:16.08]"All of that food comes from Africa, has its roots in Africa,"
[00:23.00]says the Ethiopian Swedish writer and restaurateur.
[00:27.88]"Everyone has had African American dishes,
[00:31.56]whether they know it or not."
[00:34.44]Samuelsson is chef at the famous Red Rooster restaurant
[00:41.28]in New York City's Harlem.
[00:43.76]He is hoping to educate Americans
[00:47.24]and help Black chefs in a new book.
[00:51.56]It is called The Rise: Black Cooks and the Soul of American Food.
[01:00.20]The book has 150 recipes
[01:04.04]and includes the life stories of 26 Black chefs, writers and activists.
[01:14.20]The recipes celebrate Africa and the influence of migration and integration.
[01:21.92]It also examines where modern Black chefs
[01:26.52]are going next with their food.
[01:29.88]"When I look at American food and I look at the Black experience,
[01:35.92]we've done so much, but almost got erased," said Samuelsson.
[01:42.64]"There's never been a better time to tell those stories," he added.
[01:49.00]His new book is a mix of stories and food, from fish to tea.
[01:55.60]It includes essays by Osayi Endolyn of California,
[02:02.72]who writes about food, identity and culture.
[02:06.84]It also includes recipe development by Yewande Komolafe,
[02:13.20]one of Brooklyn, New York's most celebrated chefs.
[02:18.36]Readers will learn how Los Angeles-based chef Nyesha Arrington's cooking
[02:24.84]is tied to her family history from Mississippi and South Korea.
[02:31.08]They will learn it takes just 45 minutes
[02:35.24]to make Eric Gestel's chicken liver mousse.
[02:39.44]He perfected the dish after years of cooking
[02:43.44]at New York's French restaurant Le Bernardin.
[02:49.08]And they will learn how award-winning New York chef
[02:52.92]Mashama Bailey is remaking traditional Southern dishes.
[02:58.92]Samuelsson compares the food in the book to popular music.
[03:05.04]He looks at New Orleans and hears jazz
[03:08.60]from the influence of France, Haiti, Africa and Spain.
[03:14.24]Black food is no different.
[03:17.08]"Our pasts are so unique and it's so important to tell," says Samuelsson.
[03:24.84]He notes that many cookbooks celebrate European and Asian foods,
[03:30.28]but few describe Black dishes.
[03:33.80]Americans know more about cheese products from Italy
[03:38.24]than the cheese of Ethiopia.
[03:41.76]"This is America's past. So, for me, as much as we learn about Japan,
[03:48.04]as much as we learn about Italy and Spain and so on,
[03:52.84]wouldn't it be great to learn about our own food?
[03:56.80]This is America's food," he says.
[04:00.12]I'm Susan Shand. 更多听力请访问51VOA.COM