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Hog & hominy : soul food from Africa to America. Frederick Douglass Opie
Opie, Frederick Douglass cop. 2008
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Title:
Hog & hominy : soul food from Africa to America. Frederick Douglass Opie
Author:
Opie, Frederick Douglass
Subjects:
Noirs américains -- Alimentation -- États-Unis
;
African American cookery -- History
;
African Americans -- Food -- History
;
African Americans -- Social life and customs
;
Cookery, American -- Southern style -- History
;
Cookery -- History -- America
;
Food habits -- History -- America
;
Blacks -- Food -- History -- America
;
Blacks -- Social life and customs -- America
;
Cookery, African -- History
;
Food habits -- History -- Africa
Description:
Bibliogr. p. 211-226. Index
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
Related Titles:
Series: Arts and traditions of the table
Publisher:
New York : Columbia University Press, cop. 2008
Creation Date:
cop. 2008
Format:
1 vol. (xv-238 p.) : ill., carte ; 24 cm
Language:
English
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