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In this paper, I develop a concept that I call black culinary epistemologies. I argue that the cookbooks of Bryant Terry, African American chef and food justice activist, are an archive for black culinary epistemologies. I define black culinary epistemologies as the culinary knowledge produced by black cooks, chefs, and food preparers that build upon the black radical tradition, reframe black foods and black consumption, and participate in life-making practices in death-producing spaces. Terry builds upon this archive through his cookbooks and food activism. Black culinary epistemologies have numerous impacts: First, they demonstrate that black cooks, chefs and food preparers engage food as a critique of racism and inequities. Secondly, black culinary epistemologies highlight the ways in which black communities participate in alternative food practices. This contests the notion that “slow foods” is an idea of European origin and that black bodies only consume unhealthy foods. Finally, black culinary epistemologies demonstrate how food is a site through which black communities have produced vitality and empowerment. Through a cultural studies analysis, I argue that Terry’s four cookbooks and food activism are sites that recuperate black culinary epistemologies. This paper brings together literature in cultural studies, food studies, and critical race studies.

Blackness and food resilience: black culinary epistemologies, the slow food movement and racial justice