Images of black people on the streets of New York and beyond, today and in the past. To see the captions, click on an individual photo.
The black influence in the culinary world is both flavorful and far-reaching. It is black-eyed peas on a Monday afternoon, the deep sizzle of buttermilk covered chicken and vinegary steam rising from a pot of collard greens. It is also so much more than just soul food. For years, our gift has been to make something out of nothing in the kitchen. We have taken simple recipes and infused them with worldly flavors as bold and diverse as our heritage. There are thousands of African-American chefs in this country, from sous chefs, teachers, caterers, and Iron Chefs. They are creating art with food, feeding communities, and using their influence to change the face of the food scene in this country. Here are a few chefs that continue to pave the way for future culinary professionals.
While on a family vacation in Beaufort, South Carolina in the summer of 2009, local relatives took photojournalist Brian Branch Price on a tour of the coastal area. He visited the beaches on Saint Helena Island and several landmarks including a local cemetery, and the Emancipation Proclamation tree, the site where legend says local slaves – the first in the nation to be freed -- gathered to hear the document read upon its enactment. <a href=\"http://www.dominionofnewyork.com/2012/02/13/worlds-collide-a-new-jerseyan-goes-hunting-fishing-with-the-gullahs/#.Tzk3n064JXE\">Continue reading.</a>
In the decade immediately preceding World War I, the marginal gains that blacks made socially, politically and economically after emancipation began to incense white supremacists and led them to launch a new wave of racial violence, aimed at stopping this progress. White mobs began attacking entire black communities, rather than isolated individuals or groups. This slideshow features seven of the deadliest of these incidents.