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‘American Soul’ author explains how Black history shapes US cuisine

On September 9, 2025, Anela Malik and Renae Wilson published American Soul, a $40 book tracing Black foodways from 1619 to today, with Malik as author and former U.S. diplomat.
Her diplomatic and Arabic-study background shaped Malik's approach, and she spent about three years researching the book after leaving the Foreign Service.
Enslaved Africans brought staple crops like millet, rice, yams, black-eyed peas, avocados, eggplant, peanuts, and transformed sugar into an affordable commodity, shaping U.S. cuisine, Malik says.
Available in bookstores and online now, the book highlights Black contributions and urges readers to diversify their food choices, connecting history with ongoing food-justice work, Malik says.
Amid national battles over curricula and books, Malik warned, `Black history is American history, not just Black History Month, but forever`.

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‘American Soul’ author explains how Black history shapes US cuisine

Anela Malik worked as a diplomat before becoming a storyteller about Black food history — and much more. She hosts the web series, “Our Block,” about Black businesses and local heroes, organizes global travel and is the writer and content creator behind the website formerly called Feed the Malik. She’s also the author of “American Soul: The Black History of Food in the United States” (National Geographic, $40), which traces the history of Black …

7 hours ago·Deerfield Beach, United States

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