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Hog & hominy soul food from Africa to America /

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Main Author: Opie, Frederick Douglass
Corporate Author: ebrary, Inc
Format: Electronic eBook
Language:English
Published: New York : Columbia University Press, c2008.
Series:Arts and traditions of the table.
Subjects:
African American cooking > History.
African Americans > Food > History.
African Americans > Social life and customs.
Cooking, American > Southern style > History.
Cookbooks > America > History.
Food habits > America > History.
Blacks > Food > America > History.
Blacks > America > Social life and customs.
Cooking, African > History.
Food habits > Africa > History.
Cooking > America > History.
Electronic books.
Online Access:An electronic book accessible through the World Wide Web; click to view
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Table of 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.

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