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Hog and Hominy: Soul Food from Africa to America
Frederick Douglass Opie
€ 23.99
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Description for Hog and Hominy: Soul Food from Africa to America
Paperback. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 256 pages, 25 illus. BIC Classification: JFCV; JFSL3; WB. Category: (P) Professional & Vocational. Dimension: 222 x 145 x 16. Weight in Grams: 334.
Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African ... Read more
Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African ... Read more
Product Details
Format
Paperback
Publication date
2010
Publisher
Columbia University Press United States
Number of pages
256
Condition
New
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Number of Pages
256
Place of Publication
New York, United States
ISBN
9780231146395
SKU
V9780231146395
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Frederick Douglass Opie
Frederick Douglass Opie teaches history at Babson College. He is author of Black Labor Migration in Caribbean Guatemala, 1882-1923 and a blogger at www.frederickdouglassopie.blogspot.com, where he conducts "Daily Musings on Culture, History, and Food with Related Recipes." He has appeared on the popular American Public Media show The Splendid Table and is a regular guest on Philadelphia National Public Radio's ... Read more
Reviews for Hog and Hominy: Soul Food from Africa to America
[An] elegant, detailed history... Highly recommended. Choice Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system.
Andrew Warnes Gastronomica Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American ... Read more
Andrew Warnes Gastronomica Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American ... Read more