Hog & hominy : soul food from Africa to America / Frederick Douglass Opie

Author:: Opie, Frederick Douglass
Additional Titles:: Hog and hominy
Published:: New York : Columbia University Press, [2008]
Copyright Date:: ©2008
Physical Description:: xv, 238 pages : illustrations, map ; 24 cm.

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Series:

Arts & traditions of the table

Contents:

The Atlantic slave trade and the Columbian exchange -- Adding to my bread and greens : enslaved cookery in British colonial America -- Hog and hominy : Southern foodways in the nineteenth century -- The Great Migration : from the Black Belt to the Freedom Belt -- The beans and greens of necessity : African Americans and the Great Depression -- Eating Jim Crow : restaurants, barbecue stands, and bar and grills during segregation -- The chitlin circuit : the origins and meanings of soul and soul food -- The declining influence of soul food : the growth of Caribbean cuisine in urban areas -- Food rebels : African American critics and opponents of soul food.

Subject(s):

African American cooking—History
African Americans—Food—History
African Americans—Social life and customs
Cooking, American—Southern style—History
Cooking, American—History
Food habits—America—History
Black people—Food—America—History
Black people—America—Social life and customs
Cooking, African—History
Food habits—Africa—History

ISBN:

9780231146388 (cloth : alk. paper)
0231146388 (cloth : alk. paper)
9780231517973 (e-book)
0231517971 (e-book)

Bibliography Note:

Includes bibliographical references (pages [211]-226) and index.

View MARC record | catkey: 4746652