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Month in review

Reviews
America for Beginners by Leah Franqui
Booked for Death by Victoria Gilbert
Careless Whiskers by Miranda James
Catstronauts: Digital Disaster by Drew Brockington
Cinderella is Dead by Kalynn Bayron
The Cooking Gene by Michael W. Twitty
Dehaunting by J.A. White
Family Tree, Volume 1: Sapling by Jeff Lemire and Phil Hester
For Whom the Book Tolls by Laura Gail Black and Janina Edwards (narrator)
The Forest of Stars by Heather Kassner
Gargantis by Thomas Taylor
Kerry and the Knight of the Forest by Andi Watson
Last Call at the Nightshade Lounge by Paul Krueger and Emily Woo Zeller
Malamander by Thomas Taylor
A Man and His Cat, Volume 1 by Umi Sakurai
Mexican Gothic by Silvia Moreno-Garcia
Minor Mage by T. Kingfisher
The Next Thing on My List by Jill Smolinski
Paola Santiago and the River of Tears by Tehlor Kay Mejia
Parachutes by Kelly Yang
Restaurant to Another World Volume 1 by Junpei Inuzuka and Katsumi Enami
River of Dreams by Jan Nash
Sandhill Cranes by Lynn M. Stone
School-Tripped by Jennifer L. Holm and Matthew Holm
Shot in the Dark by Cleo Coyle
Some Enchanted Éclair by Bailey Cates and Amy Rubinate
Still Life by Louise Penny
Tempest in a Teapot by Amanda Cooper
Time for Bed, Fred! by Yasmeen Ismail
Valley of the Lost by Vicki Delany

Miscellaneous
August 2020 Sources

August 2020 Summary

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5 stars: Completely enjoyable or compelling
4 stars: Good but flawed
3 stars: Average
2 stars: OK
1 star: Did not finish

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Canadian Book Challenge: 2020-2021

Beat the Backlist 2020



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The Cooking Gene: 09/28/20

The Cooking Gene

The Cooking Gene by Michael W. Twitty is a culinary history of Black life in America, wrapped up in his own personal journey of discovering his roots through travel, cooking, and genetic testing. There is a lot of digest here and is a book I plan to re-read in the future because I'm sure I missed a lot on this first pass through it.

Twitty looks at a variety of traditional Black and Southern dishes and uses them to explore the influences of Africa, specifically those countries where slaves were taken from. He looks at crops that were introduced, along with recipes, and the ways in which these foodstuffs were adapted for the Americas and substitutions made with American ingredients.

Along with the food he looks at how messy Black genealogy is because of slavery, because of white men raping and impregnating Black women, of the intermarriage with indigenous peoples which while rare is more common in Black families than white.

I listened to the audiobook version read by the author. He does an excellent job of narrating his work. But with so much covered in this book, especially with words I'm not familiar with, I want to re-read this book in print either a physical copy or an ebook. I'm personally leaning towards ebook to make highlighting easier.

Four stars

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