It suddenly came to me during dinner that rarely do we see restaurants run by Blacks. We go to grills, bars, cafés and fast food chains; we see Chinese, Japanese, Indian, Korean, Mexican, Thai, Vietiamnese…even Tibet restuarants. But not Black–indeed, I wonder what “Black Cuisine” is like. It is a striking contrast to the popularity of Black music and art. Did the Black brought along their dishes when their were being sold to Europe and America? Going further back in history, when do a race start to see cooking as an art of its own, and not merely a process to make food more edible?