Dismissed for too long, black chefs are trying to revise a whitewashed history of American food that treats black culinary achievements as second-class. “We are the backbone of every single facet of American food ways,' one food writer said. NBCIgnite
The rise in attention to black chefs corresponds to the digital age. "Today, diverse storytellers are telling diverse stories," says author and journalist Toni Tipton-Martin.“It becomes vogue every now and then for these little white writers to run into the bowels of America and flush out unique things,” Smalls said.
Others who have been toiling for years expanding the culinary canon and forever revising a whitewashed history of American food say they are sincerely appreciative for the contemporary notice but criticize a structure that treats black culinary achievements as second-class. “What we’re seeing is the media and critics really catching up with the community,” said Katherine Miller, vice president of impact at the foundation. “We do all own responsibility, and the James Beard Foundation is working hard to help elevate these voices even more.
Everyone has a podcast, is killing it on Instagram or is garnering attention, even winning awards for blog writing.
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