Bryant Terry, born in Memphis, has built a career as vegan chef, cookbook author, activist and educator. Now he is making books with others.
This year Ten Speed Press launched 4 Color Books, a new imprint with Terry as its editor-in-chief. His first project is “Black Food: Stories, Art & Recipes from Across the African Diaspora,” a bright, jubilant anthology of Black voices who explore food, including recipes but also odes to the joys and complexity of cuisine, in a book that defies easy definitions.
Terry, who oversees food programming at the Museum of the African Diaspora in San Francisco, spoke to The American South about how he created “Black Food” and his future plans for 4 Color Books.
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