BIPOC
Discover some wonderful Food Writers from the Black, Indigenous and People of Colour communities.
Main List of Food Writers |American | Baking and Desserts | BIPOC | Bread and Sourdough | Chocolate | Food History | Food Travel | French |Gluten Free | Italian | LGBTQ+ | Middle Eastern | Reviews | Seasonal Cooking | Vegan | Vegetarian |
BIPOC Foodways with Mecca Bos by
BIPOC
It is my deeply held belief that true culinary wisdom is likely not only found in the hands of a chef, but instead his mother, grandmother, auntie, or all of the other women, people of color, immigrant communities, and elders who taught the chef.
More often than not, these people don’t have restaurants. But they certainly do have a story to tell—about themselves, their communities, bloodlines, histories, traumas, joys, traditions, and so, so far beyond. Food is an emissary for it all, and I want these stories to be preserved, uplifted, and shared.
We have a nonprofit organization, BIPOC Foodways Alliance
Crispy Compass by
Cuisine - Food Travel
BIPOC
A collection of immersive food travel stories from around the world, capturing the flavours, places, and people that linger long after the journey ends.
Ankita is a London-based food writer with a global appetite, who is constantly chasing memorable bold flavours and the (mis)adventures along the way.
Dear Sensei by
Cuisine - Asian, Vegan
BIPOC
Dear Sensei is the food diary of an unconventional sushi chef. I share stories from my 20+ years as a Black, female sushi chef along with recipes, techniques, and deep dives on sushi and other Japanese cuisine. As an advocate for seafood sustainability, all recipes and techniques are plant-based.
How Food Works by Fiona
Cuisine - Baking and Desserts, Food History, Seasonal Cooking
BIPOC
I love food and I love science, and I love deep-diving into all the nooks and crannies of where the two worlds collide. I always wanted to go to culinary school, but with the average cost being way beyond my reach, I decided to bring culinary school to me.
After experimenting, reading and researching, I realised just how convoluted and contradicting the cooking world can be, and it made me think - imagine if someone distilled this all down to the bare bones, the facts and foundations?
Cooking With Friends produces 2 weekly newsletters, HOW FOOD WORKS and TEST KITCHEN, the first delving into all things food science and the second into science-backed pairings, experimental recipes, succinct 101 'cheat sheets' to help you master your kitchen in a fun and exciting way.