Roots Cuisine is an exploration of the food, people, and of course, culture of the people of the global African Diaspora written by Chicago-based food writer and author Rachel Finn. I have a passionate interest in the food and culture of the African Diaspora. I have been published in Gastronomica, the Chicago Sun-Times, The Root, and the Seattle Weekly to name a few. I research, write about, cook, and eat the food of the regions throughout the Diaspora in the Americas where afro-descendants have mixed into and left indelible marks the cultures and cuisines of the countries in which they settled.
I have always been incredibly interested in culture, history, and foodways. Food became a passion after living in Paris and eating my first Algerian pastry. With that first bite, my life changed and I embarked upon an immensely satisfying journey becoming a food writer whose path I still find myself on today.
Exploring Diaspora has helped me further define aspects of my own identity and culture.