<span style="color: rgb(34, 34, 34); font-size: 13px; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); font-family: Arial, Helvetica, sans-serif; ">Michael W. Twitty is a recognized culinary historian, community scholar, and living history interpreter focusing on historic African American food and folk culture. He is webmaster of </span><a href="http://www.afroculinaria.com/" target="_blank" style="color: rgb(17, 85, 204); font-size: 13px; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); font-family: Arial, Helvetica, sans-serif; ">www.Afroculinaria.com</a><span style="color: rgb(34, 34, 34); font-size: 13px; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); font-family: Arial, Helvetica, sans-serif; ">, the first website/blog devoted to the preservation of historic African and African American foods and foodways across the continent and Diaspora. Michael has conducted classes and workshops, written curricula and educational programs, giving lectures and performed cooking demonstrations for over 100 groups including the Smithsonian Institution, Colonial Williamsburg, Thomas Jefferson's Monticello, Library of Congress, Oxford University's Symposium on Food and Cookery. He has been profiled in the Washington Post and other print media and has interviewed on the BBC and NPR including the acclaimed food program, The Spendid Table. Mr. Twitty is well known for his expertise in the history and heritage of enslaved Africans and African Americans and their foodways. His skill set as a colonial and antebellum cook includes expertise in growing African American heirloom crops, open hearth cooking, knowledge of relevant heritage breed livestock, and wild flora and fauna utilized by enslaved Africans and their descendants.</span> <br>