Finding A Lost Strain Of Rice, And Clues To Slave Cooking « JO LEE MAGAZINE

New York Times – Among the biologists, geneticists and historians who use food as a lens to study the African diaspora, rice is a particularly deep rabbit hole. So much remains unknown about how millions of enslaved Africans used it in their kitchens and how it got to those kitchens to begin with.

That’s what made the hill rice in Trinidad such a find…

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