THE ANTIRACIST KITCHEN

Discussing racism isn’t a piece of cake, but this work offers key ingredients nonetheless.

In her introduction, editor Hohn notes that talking about bigotry and prejudice can be difficult, even painful, but emphasizes that food gives us an opportunity to do so—after all, “it’s a lot easier to listen and share when our taste buds are awake and our tummies are full.” Twenty-one kid-lit authors of color share a wide array of delicious recipes as well as personal experiences related to culture, race, and racism. Accompanied by vibrant illustrations, these story-recipe pairings demonstrate how intertwined food and identity are. Janice Lynn Mather’s recipe for Fusion Fried Plantain is preceded by a childhood account of not feeling Bahamian enough compared with her peers—her grandmother’s unique approach to the dish felt like yet another thing that set her family apart. Newbery Medalist Linda Sue Park puts a recipe for Fried Bologna—a food enjoyed by her Korean immigrant family—into historical context as she reflects on the time she introduced the dish to her Girl Scout troop. Alternative ingredients are sometimes offered. Deidre Havrelock (Plains Cree) notes that bison has traditionally been a staple for First Nations people but suggests substituting beef (or even wild meats such as moose) in her recipe for bison stew. The result is a thoughtful, beautifully designed work that fosters inclusivity and respect.

A hearty meal that doles out both culinary delights and moving cultural insights.