MEALS, MUSIC, AND MUSES by Alexander Smalls - Taste "The Many Meals and Muses of Alexander Smalls"

Taste | August 10, 2020

“Alexander Smalls might be the only person who’s won a Grammy, a Tony, and a James Beard Award. His most recent book, Meals, Music, and Muses: Recipes from My African American Kitchen, bridges his celebrated careers as both an opera singer and a restaurateur while telling the story of Southern food through music. It’s a rich and layered read, with each chapter paying tribute to a genre of music and a genre of food that, as Smalls writes in the book’s introduction, ‘are rooted in a knotty lineage that connects West Africa and Western Europe.’ There’s jazz (the improvisational bites that begin a meal), spirituals (rice, pasta, and grits), and serenades (comforting sweets).

The book came out as a follow-up to Between Harlem and Heaven, the James Beard Award–winning cookbook that Smalls published with JJ Johnson and Veronica Chambers in 2018. It was published just as he put the finishing touches on Let Us Break Bread Together, the first recording he’s made in 30 years, which pays tribute to some of the musical history that he touches on in Meals Music, and Muses.

When COVID-19 hit, Smalls had to put the recording’s release, along with a new restaurant project in London, on pause, but he’s been staying busy and creative while quarantining at home in New York. We recently caught up over the phone to talk about how Meals, Music, and Muses came about, and how inextricably linked those meals and music can be.”

Follow the link above to read the entire interview.

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