The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

Born in Ethiopia but raised in Sweden, highly touted executive chef Marcus Samuelsson (Red Rooster restaurant, NYC) has compiled more than 200 very approachable recipes and accompanied them with fascinating personal stories in The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. A natural follow-up to his extensive culinary travels throughout Africa, this award-winning cookbook (the James Beard Foundation’s 2006 “Best International Cookbook”) reflects the diversity and richness of African cuisine. Foreword by Desmond Tutu. Images by award-winning photographer Gediyon Kifle.  Hardcover; 368 pages; 258 color photographs. 10.35" x 9.4".

Museum Provenance

Enjoy the creative ingenuity of African artisans, whose work elevates the everyday to the sublime. The exhibits at our National Museum of African Art, inspiring all the objects on these pages, display the finest examples of traditional and contemporary African artists working in all of these mediums—jewelry, textiles, leather and clay.

Every Smithsonian purchase will arrive with a museum provenance card explaining how it is adapted from or inspired by an object or objects in our collection.