For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes

*Winner of the 2024 IACP Cookbook Award for Literary or Historical Food Writing*

A must-have anthology of the leading Black women and femmes shaping today's food and hospitality landscape--from farm to table and beyond--chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

Chef and writer Klancy Miller found her own way by trial and error--as a pastry chef, recipe developer, author, and founder of For the Culture magazine--but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages--entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more--and learned from their stories?

Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today's food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes--all accompanied by stunning original illustrated portraits and vibrant food photography.

In addition, Miller shines a light on the matriarchs who paved the way for today's tastemakers--Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.

These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.

Klancy Miller is the founder of For the Culture: A Magazine Celebrating Black Women and Femmes in Food and Wine and the author of Cooking Solo. Klancy earned a diplôme de pâtisserie from Le Cordon Bleu Paris, apprenticed in the pastry kitchen at the Michelin-starred restaurant Taillevent, and then joined Le Cordon Bleu's recipe development team. Now based in Brooklyn, she continues to write about food and has contributed to the New York Times, the Washington Post, Food and Wine, Vogue, Bon Appétit Cherry Bombe, and Food52. She has appeared on the Today show and in the Wall Street Journal, The Cut, the New York Times Food section, as well as on Food Network's Recipe for Success and the Cooking Channel's Unique Sweets.