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Golden Hour Books

For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes (9/19/23)

For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes (9/19/23)

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A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

Chef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of For the Culture magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories?

Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography.

In addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.

These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.

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About the Author

Klancy Miller is the founder of For the Culture: A Magazine Celebrating Black Women and Femmes in Food and Wine, and author of Cooking Solo: The Fun of Cooking for Yourself. After graduating from Columbia University, and working in international development in French Polynesia, she earned a diplôme de pâtisserie from Le Cordon Bleu Paris and apprenticed in the pastry kitchen at the Michelin-starred restaurant Taillevent. She later joined Le Cordon Bleu’s recipe development team, during which time she was featured on the Food Network. Now based in Brooklyn, she continues to write about food and has contributed to The New York Times, The Washington Post, Food and Wine, Vogue, Bon Appétit, Cherry Bombe and Food 52. She has also appeared on the TODAY Show and in The Wall Street JournalThe CutThe New York Times Food section, as well as on Food Network’s Recipe for Success and the Cooking Channel’s Unique Sweets

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