The Ancestors' Apron
Rufus Estes
In 1911, publishing a comprehensive culinary collection was an extraordinary feat for a Black man born into enslavement. In Chicago, Illinois, a resilient culinary pioneer who had risen through the...
Rufus Estes
In 1911, publishing a comprehensive culinary collection was an extraordinary feat for a Black man born into enslavement. In Chicago, Illinois, a resilient culinary pioneer who had risen through the...
The Unnamed Ghost Pitmasters
In the 18th and 19th centuries, elite southern hosting and massive communal gatherings required true masters of thermodynamic control and flavor alchemy. In open-air plantation fields, those masters were The...
The Unnamed Ghost Pitmasters
In the 18th and 19th centuries, elite southern hosting and massive communal gatherings required true masters of thermodynamic control and flavor alchemy. In open-air plantation fields, those masters were The...
George Gates
In 1946, establishing a premier culinary institution in Kansas City, Missouri, was an extraordinary feat for a Black entrepreneur. In the historic 18th and Vine Jazz District, a visionary businessman...
George Gates
In 1946, establishing a premier culinary institution in Kansas City, Missouri, was an extraordinary feat for a Black entrepreneur. In the historic 18th and Vine Jazz District, a visionary businessman...
Abby Fisher
In 1881, publishing a comprehensive culinary collection was an extraordinary feat for a woman of color. In San Francisco, California, a resilient formerly enslaved Black woman who had migrated from...
Abby Fisher
In 1881, publishing a comprehensive culinary collection was an extraordinary feat for a woman of color. In San Francisco, California, a resilient formerly enslaved Black woman who had migrated from...
Peter Hemings
In the late 18th and early 19th centuries, elite estate hosting and sophisticated domestic operations required true masters of culinary arts and chemical engineering. At Monticello, that master was Peter...
Peter Hemings
In the late 18th and early 19th centuries, elite estate hosting and sophisticated domestic operations required true masters of culinary arts and chemical engineering. At Monticello, that master was Peter...
Arthur Bryant
He was the legendary "King of Ribs." He transformed Kansas City style barbecue. In 1946, he inherited Henry Perry’s historic pit operations. He revolutionized the traditional vinegar-and-pepper sauce base. He...
Arthur Bryant
He was the legendary "King of Ribs." He transformed Kansas City style barbecue. In 1946, he inherited Henry Perry’s historic pit operations. He revolutionized the traditional vinegar-and-pepper sauce base. He...