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Author
Publisher
Bloomsbury
Language
English
Description
Cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is an engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried...
Author
Publisher
Columbia University Press
Pub. Date
[2008]
Language
English
Description
Frederick Douglass Opie deconstructs and compares the food ways 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,...
Author
Publisher
Counterpoint
Pub. Date
[2014]
Language
English
Description
Chronicles the story of how western-hemisphere foods spread throughout the world, tracing the science and rise of everyday crops into commodities while examining the roles of pioneering individuals responsible for western food dominance.
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