Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...
Kenyans are the kings of goat meat. We are connoisseurs, able to tell from the taste how much salt was in the soil where the animals grazed. On Sundays, even busy Nairobi professionals and their ...
DUBLIN, Nov. 11, 2019 /PRNewswire/ -- The "BBQ and Cooked Meat QSR Chains in Africa" report has been added to ResearchAndMarkets.com's offering. This report provides the most up to date analysis of ...
Bala Tounkara left the West African nation of Mali for the United States almost 25 years ago, with no intention of being in the restaurant business. "In our culture, men don't really cook, we don't do ...
CAIRO, Dec. 9, 2019 /PRNewswire/ -- Dickey's Barbecue Pit is bringing authentic, Texas-style barbecue to Egypt with a planned opening in Cairo in late spring/early summer next year. The world's ...
*(LOS ANGELES) – For centuries, the creations and innovations of Blacks in America have been culturally appropriated — case in point, the true history of barbecue’s culinary origins. In his new book, ...
AUSTIN, Texas — For many chefs, food is much more than sustenance. Food represents creativity, tradition and culture. Damien Brockway captures all those themes, and more, in the menu at Austin's ...
Adrian Miller begins the introduction of his new book, “Black Smoke: African Americans and the United States of Barbecue” (University of North Carolina Press, April 2021), with the admission that he ...
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