Hog and Hominy : : Soul Food From Africa to America
Book - 2008 Black Studies 641.5929 Op 1 On Shelf No requests on this item
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Locations
Call Number: Black Studies 641.5929 Op
On Shelf At: Downtown Library
| Location & Checkout Length | Call Number | Checkout Length | Item Status |
|---|---|---|---|
|
Downtown 2nd Floor 4-week checkout |
Black Studies 641.5929 Op | 4-week checkout | On Shelf |
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.
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SERIES
Arts and traditions of the table
PUBLISHED
New York : Columbia University Press, c2008.
Year Published: 2008
Description: 238 p.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9780231146388 (cloth : alk. paper)
0231146388 (cloth : alk. paper)
9780231517973 (e-book)
0231517971 (e-book)
SUBJECTS
African American cooking -- History.
African Americans -- History.
African Americans -- Social life and customs.
Cooking, American -- History.
Cooking -- America -- History.
Food habits -- America -- History.
Black people -- History. -- America
Black people -- America -- Social life and customs.
Cooking, African -- History.
Food habits -- Africa -- History.