“A Chef Tells the Story of the Slave Trade Through Dinner” (NYT)

A Chef Tells the Story of the Slave Trade Through Dinner,” by Korsha Wilson (May 17, 2019) (NYT)

“Nearly a year ago, the chef Eric Adjepong stood in Macau on the set of the “Top Chef,” having made it to the finals of the cooking competition show. The only thing standing between him and the title was a four-course meal, served in two parts. He’d decided to use his menu to show the judges how influential Africa’s culinary heritage is on other parts of the world, including America.”

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