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Smalls, a chef and classically trained opera singer, grew up in South Carolina, where he learned to cut out biscuits with his mother and smuggled bags of fried okra into the movies as my better-than-popcorn snack. The premise of his warm, ebullient and nostalgic book is to offer a playlist of African-American dishes the very best of what I have eaten, cooked and imagined. Smalls groups the dishes into chapters that correspond with genres of African-American music

Statistical analysis Data were analyzed using STATA 17 (Stata Corp

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