Leni Sorensen is a renowned food historian, chef, and educator specializing in African American foodways and Southern culinary traditions. With a deep knowledge of historical food practices, particularly those of enslaved people and free Black communities, she brings an insightful perspective to the history of American cuisine. Sorensen has worked extensively to document and share the contributions of Black women to the culinary arts, focusing on heirloom recipes, gardening, and food preservation techniques. Her work, including teaching and writing, highlights the resilience and ingenuity of African American cooks throughout history. She has served as a consultant for numerous historical and food projects, including at Monticello, and continues to inspire conversations around the intersection of food, culture, and history.