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A diversity of traditions

Ireally enjoyed your article highlighting the three new African American cookbooks [“Recipes for Remembrance,” by Noelle Carter, Feb. 27]. As I’m a Southern boy, many of the ingredients you mentioned are familiar to me, although some of the combinations are different.

What fascinates me is the diversity you can find whenever you investigate any food subject. These cookbooks are an excellent example of traditions from subcategories of foods that one might be tempted to lump together, until you read the anecdotes and histories. I enjoy reading a cookbook cover to cover before trying any recipe.

Marc Collins

Los Angeles


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