February 16, 2021
BY ADDIE BROYLES | TRIBUNE NEWS SERVICE
To fully understand the complexity of Blackness, a good place to start is food, Marcus Samuelsson says.
“The Rise,” by Marcus Samuelsson. (Voracious/TNS)
The Ethiopian-born, Sweden-raised, Harlem-based chef has teamed up with co-writer Osayi Endolyn and a pair of recipe developers, Yewande Komolafe and Tamie Cook, to publish “The Rise: Black Cooks and the Soul of American Food.”
The book profiles dozens of culinary professionals who are shaping the future of Black food in America, including Tavel Bristol-Joseph, the award-winning chef behind Emmer & Rye, Hestia, Kalimotxo and TLV in Austin, Texas.
Austin chef Tavel Bristol-Joseph, who is from Guyana, makes food influenced by his travels and experience in culinary school.