Hog & hominy : soul food from Africa to America /
Author / Creator: | Opie, Frederick Douglass, author. |
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Imprint: | New York : Columbia University Press, [2008] ©2008 |
Description: | 1 online resource (xv, 238 pages) : illustrations, map. |
Language: | English |
Series: | Arts & traditions of the table Arts and traditions of the table. |
Subject: | |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11221804 |
Summary: | 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. |
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Physical Description: | 1 online resource (xv, 238 pages) : illustrations, map. |
Format: | Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |
Bibliography: | Includes bibliographical references (pages 211-226) and index. |
ISBN: | 9780231517973 0231517971 9780231146388 0231146388 |