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Food Representation Platform Black Book Continues Decolonisation Project With October Series

Weekly events for Black History Month will feature a range of panellists from around the globe

Four portraits of Black food figures Ronke Lawal, Melissa Thompson, Aleesha Hansel, and Joe Faulkner, clockwise from top left
Clockwise from top left: Black Book panellists Ronke Lawal, Melissa Thompson, Aleesha Hansel, and Joe Faulkner
Photos: Black Book; Composite: Eater London

Black Book, the food and media representation platform founded by London chef and writer Zoe Adjonyoh, writer, academic, and Eater London contributor Dr Anna Sulan Masing, and communications consultant and project manager Frankie Reddin, will continue its engagement with decolonising the food world with a series of events throughout October, in celebration of Black History Month.

As with its eight week series through July and Augusts, the events will feature panellists from across food, restaurants, media, drinks, and PR speaking both directly to their individual experiences in their fields and to the structural dynamics of power and influence of which they are part. The first series of events on Tuesday 6 October will feature a discussion with drinks writer Aleesha Hansel; a masterclass with founder of Ariatu PR Ronke Lawal; a cook-along with Joe Faulkner of Salone catering company The Krio Canteen; and food writer and BBC Good Food columnist Melissa Thompson in conversation with co-founder Adjonyoh.

Events are online, but ticketed, and will continue through October with Whetstone magazine co-founder Stephen Satterfield; Evening Standard Magazine critic Jimi Famurewa; writer Yemisi Aribisala; Island Social Club chef Marie Mitchell; and more experts in food, drink, and media.

A “global representation platform for black & non-white people working within hospitality and food media,” Black Book aims to enhance “equality, equity and wealth creation” worldwide across those fields and engage with the continuous action of decolonisation, rather than treating it as a discrete process with a start and end. It began that mission with its event series, inviting thought leaders and activists to discuss the limiting power of whiteness in current spaces — like cookbook publishing, food media, and food TV — and the opportunities for black and non-white people to establish spaces of their own. This events series also sees a partnership with Dominic Cools-Lartigue’s new Tramshed Project in Shoreditch, as the platform looks to expand its remit.

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