This show provides a much needed look into the rich history of Black food in America and to that end, it succeeds. The show highlights that history and connects it with the present day work of innovative Black chefs who are at the forefront of contemporary American food culture. As others have mentioned, the host, Steven, comes across as a bit aloof at times. My main complaint though, is that this miniseries needed to be longer, as I felt that it lacked depth at times and there is much more material to cover on the subject of Black American cuisine.
The first episode, which takes place in Benin, West Africa, is visually stunning but feels forced at times. In the subsequent episodes, I wished the show's creators had provided a bit more depth. Who decided to bring rice to the Carolinas? Where did the Carolina gold seed come from? Much of episode 2 overlapped with other food shows I've seen about the Gullah Gechee culture.
Episode 3 was my favorite. The mac and cheese made in the dutch oven looked absolutely mouthwatering. The history about Black chefs in early American history and in the NY oyster industry was totally new to me. Also, I had never heard of Pepper Pot Stew but now I need to try it. I appreciated this episode because it highlighted the connections between Black American cooking and the wider African diaspora, along with challenging the notion that Black food is tied to the South.
After watching episode four now I want some Texas BBQ. But I wished that the episode delved into where the BBQ techniques came from. The food historian only mentions that East Texas BBQ came from West Tennessee, but where did it come before that? Are there links with Africa?
Overall, a production worth watching, visually stunning at times mirroring the richness of its subject.
The first episode, which takes place in Benin, West Africa, is visually stunning but feels forced at times. In the subsequent episodes, I wished the show's creators had provided a bit more depth. Who decided to bring rice to the Carolinas? Where did the Carolina gold seed come from? Much of episode 2 overlapped with other food shows I've seen about the Gullah Gechee culture.
Episode 3 was my favorite. The mac and cheese made in the dutch oven looked absolutely mouthwatering. The history about Black chefs in early American history and in the NY oyster industry was totally new to me. Also, I had never heard of Pepper Pot Stew but now I need to try it. I appreciated this episode because it highlighted the connections between Black American cooking and the wider African diaspora, along with challenging the notion that Black food is tied to the South.
After watching episode four now I want some Texas BBQ. But I wished that the episode delved into where the BBQ techniques came from. The food historian only mentions that East Texas BBQ came from West Tennessee, but where did it come before that? Are there links with Africa?
Overall, a production worth watching, visually stunning at times mirroring the richness of its subject.