To highlight racial income disparity, a chef in New Orleans opened a food stall at which he asked whites to pay $30 and people of color to pay $12 for the same meal. How did it play out?

Blacks often struggle to raise capital to open and run restaurants, a legacy of discrimination. Over the past few years, promotions to help diners know which restaurants are black-owned have spread.

Enjoying a chardonnay or cabernet sauvignon? In the 1800s, Chinese immigrants helped introduce those iconic varietals to California's wine country. But as vineyards grew, so did anti-Chinese fervor.

In his new book, John T. Edge tries to pay down what he calls "a debt of pleasure" to the African-American and immigrant cooks whose stories are often left out of the narrative.

Versions of the story of Bre'r Rabbit outwitting Bre'r Fox exist around the world. At heart, a new book argues, they're really about who controls access to food and subverting the powers that be.

DeKnight was Ebony's first food editor and author of a best-selling African-American cookbook in the '40s. Her recipes presented a vision of black America that was often unseen in mainstream media.

Cape Town, South Africa, is now a global food hot spot. But the lack of restaurants serving traditional dishes of the continent speaks to larger concerns about what this post-apartheid society values.

In his belligerently funny novel The Sellout, Paul Beatty eviscerates racial politics in the U.S. by aiming some of his sharpest stabs at that old and vicious shaming device: the food slur.

Chinese food has long been seen as cheap takeout. Now a new generation of deep-pocketed immigrant restaurateurs aims to offer an updated spin on the Chinese restaurant, with prices to match the decor.

Michael Twitty wants credit given to the enslaved African-Americans who were part of Southern cuisine's creation. So he goes to places like Monticello to cook meals slaves would have eaten.