Marcus Samuelsson cooks onstage with audience participant during the Grand Tasting presented by ShopRite featuring Culinary Demonstrations at The IKEA Kitchen presented by Capital One at Pier 94 on October 13, 2019 in New York City. (Photo by John Lamparski/Getty Images for NYCWFF)

Conversations about food among the Black community inevitably leads to debates. Who’s bringing the potato salad? Who made the mac and cheese? Is the gumbo to be trusted? Sugar or salt on grits? And, of course, the legendary jollof wars between Ghanaians and Nigerians.

The Rise: Black Cooks and the Soul of American Food, a new

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Getty Images/iStockphoto
Getty Images/iStockphoto

For many, one of the most traditional British foods, a staple that has maintained its popularity for decades, is the delectable, no-frills combination of fish and chips.

Recently voted the UK’s favourite British takeaway, the dish is a cultural pillar; synonymous with seaside holidays and Friday nights and eaten by everyone from politicians on the campaign trail to the Queen. Fried fish even gets a mention in Charles Dickens’ 19th century work Oliver Twist.

Over a fifth of the population are said to visit a fish and chips shop on a weekly basis

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