The article highlights the foundational role Black Americans have played in shaping American cuisine, though their contributions have frequently been neglected in food narratives. It emphasizes the change in perception through various media, such as Netflix's 'High on the Hog' and the cookbook 'Jubilee' by Toni Tipton-Martin. Additionally, the piece profiles seven influential Black inventors and culinary pioneers, including James Hemings, Edna Lewis, and George Crum, each of whom made significant contributions to American food culture, from macaroni pie to potato chips and beyond, paving the way for greater recognition of Black culinary heritage.
James Hemings, one of the key figures in American culinary history, adapted French recipes for an American palate, notably transforming macaroni into a beloved dish at Monticello.
Edna Lewis is celebrated for elevating Southern American cuisine through her exemplary cookbooks, leaving an indelible mark on how Southern food is perceived nationally.
Crum's contribution to the American culinary landscape includes popularizing the potato chip in upscale dining, showcasing the blend of hospitality and innovative snacking.
In the early 1960s, the introduction of wings tossed in mumbo sauce by the owner of Wings 'n' Things marked a transformative moment for American bar food.
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