You are required to write a book critique . Choose an autobiography written by a Black chef (does not have to be American). Provide a brief synopsis of the book. Don use any variation of the one on the jacket or a website.  Each review must be 2-3 pages in length (2 pages is insufficient). In the review, you will discuss how the Chefàjourney to becoming a chef, culinary specialities, thoughts of Soul Food and/or African/Black/Caribbean food ways. How do these ruminations relate to the material that is discussed and presented in your readings and classroom discussions? Also, you will relate your perceptions of, feelings about, and insight into the book. The following are a few questions that you should be addressing in your critiques: What are the major themes in the book? What is the author trying to convey in this book?; who is telling the story?;  how does that impact what is and is not being told?; how does this relate to history/experiences of African-American people that you have been taught (formally and informally)?; how does their portrayal of food systems  in this book compare to other books that you have read, how does their portrayal compare to real life,  how are the intersections gender, race, class, religion/spirituality, sexuality, etc. being treated in this book?; would you recommend it someone else?; why; why not? Feel free to add anything else that would strengthen your review. These prompts are suggestive. Use them to begin your analysis of the book that you are reading. Pay attention to the nuances of language and style, e.g. what is (not) being said, how does that affect the narrative, etc.