Hog & hominy soul food from Africa to America /

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Detalles Bibliográficos
Autor Principal:	Opie, Frederick Douglass
Autor Corporativo:	ebrary, Inc
Formato:	Electrónico eBook
Idioma:	inglés
Publicado:	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.
Acceso en liña:	An electronic book accessible through the World Wide Web; click to view
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

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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