Day: February 15, 2019

Christian Scott aTunde Adjuah concert (photos)

From left to right: Lawrence Fields, piano; Luques Curtis, bass; Logan Richardson, saxophone; Christian Scott aTunde Adjuah, trumpet; Weedie Braimah, percussion; Corey Fonville, drums. (Ethan Bakuli/Rebirth Project)

By Ethan Bakuli

This Valentine’s day, the University of Massachusetts Amherst Fine Arts Center was welcome to a special performance by New Orleans trumpeter and composer Christian Scott aTunde Adjuah and his quintet.

Performing in the Bowker Auditorium, Adjuah’s Feb. 14 concert came at the end of a week-long tour across the Pioneer Valley through the Billy Taylor Endowment for Jazz Residencies, teaching and working with local high school and Five College students in masterclass workshops and one-on-one student critiques.

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Culinary historian and chef Michael W. Twitty traces his roots—and America’s—through food

Author, chef and food historian Michael W. Twitty. (Cynthia Ntinunu/Rebirth Project)

By Ethan Bakuli

Community members, faculty and students were in attendance for a talk by culinary historian and memoirist Michael W. Twitty. The talk, held Wednesday evening in the Commonwealth Honors College Events Hall, was based off of Twitty’s 2017 personal memoir, “The Cooking Gene: A Journey Through African American Culinary History in the Old South.”

For well over a decade, Twitty has worked with living history museums to recreate the cooking practices of black people, dating back to the Transatlantic slave trade. What began as his love of culinary history and cooking grew into a desire to learn and teach others the ways enslaved people raised, harvested and cultivated their crops during the 18th and 19th century.

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