Hog & hominy : soul food from Africa to America / Frederick Douglass Opie.
Material type:
TextSeries: Arts and traditions of the tablePublisher: New York : Columbia University Press, [2008]Copyright date: ©2008Description: xv, 238 pages : illustrations, map ; 24 cmContent type: - text
- unmediated
- volume
- 0231146388
- 9780231146388
- Hog and hominy : Soul food from Africa to America
- Soul food from Africa to America
- Hog and hominy [Spine title]
- African American cooking -- History
- African Americans -- Food -- History
- African Americans -- Social life and customs
- Cooking, American -- Southern style -- History
- Cooking -- America -- History
- Food habits -- America -- History
- Blacks -- Food -- America -- History
- Blacks -- America -- Social life and customs
- Cooking, African -- History
- Food habits -- Africa -- History
- 641.59296073 22
- TX715 .O548 2008
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.59296073 OPI (Browse shelf(Opens below)) | 1 | Available | A432239B |
Includes bibliographical references (pages 211-226) and 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.
Machine converted from AACR2 source record.
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