For a long time, I have wanted to publish a revisionist history of Africa based on my expertise as a food historian. I began my journey as an author with the first chapter of my book, Hog and Hominy: Soul Food from Africa to America published in 2008. However, given the passage of time since the book's publication, blogging, and my years of teaching African history, my desire to write about African food systems and the continent’s contributions to global food culture has grown.