Violence and injustice meet Black people in every sector of life; the food and cooking arenas are not exempt. Black people experience racism and exploitation on farms, in restaurants, and in grocery stores. This racism is systematic, ingrained in centuries of discrimination and disempowerment.
Black people also experience racism in food media; here, Epicurious is culpable on many levels. We are a majority-white staff with 25 years of problematic recipes and articles in our archive. We have failed to lift up, hire, and promote Black voices. We have changes to make, and we have begun to make those changes; the events of the last few days have shined a light on just how much work there is for us to do.
This week many people and publications have circulated reading lists that people—especially white people—can use to educate themselves on anti-Black racism in America. As part of the work we need to do to make Epicurious a truly inclusive publication, my colleagues and I are using these lists to educate ourselves on racism broadly. We also want to educate ourselves specifically about anti-Black racism in the food space, so we’ve sought out books that cover the intersection of race and food.
Author Kyla Wazana Tompkins studies the way that food is tied to race and class inequality, and also explores the very idea of appetite and its links to vice, virtue and an ever-expanding commodity culture.by Naa Oyo A. Kwate A historical account, reaching as far back as the 1800s, of restaurants that use racist themes, architecture, and logos as marketing schemes to invoke nostalgia for a historically racist nation.by Frederick Douglass Opielooks at soul food's "relationship to people of African descent and their food within an Atlantic world context.
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