- 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)
Series
Subjects
- African American cooking -- History.
- African Americans -- Food -- History.
- African Americans -- Social life and customs.
- Cooking, American -- Southern style -- History.
- Cooking -- History. -- America
- Food habits -- History. -- America
- Blacks -- Food -- History. -- America
- Blacks -- Social life and customs. -- America
- Cooking, African -- History.
- Food habits -- History. -- Africa
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Hog and hominy : soul food from Africa to America
by Opie, Frederick Douglass.
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Additional Details
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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