in History with an emphasis on the African Diaspora from NYU, where he studied under Historian Robin D.G. Bryant is also the author of the critically acclaimed Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine.īryant graduated from the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. That December it was nominated for an NAACP Award in the Outstanding Literary Work category. Just 2 months after being released, it was named one of the best cookbooks of 2014 by. His last book, Afro-Vegan, was published in 2014. Vegetable Kingdom, Bryant’s fifth book, will be published by Ten Speed Press/Penguin Random House in February 2020. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.” San Francisco Magazine included Bryant among 11 Smartest People in the Bay Area Food Scene, and Fast Company named him one of 9 People Who Are Changing the Future of Food. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, culture, and the African Diaspora. Bryant Terry is a James Beard Award-Winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system.
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