Hog & hominy : soul food from Africa to America /

Saved in:

Bibliographic Details
Author / Creator:	Opie, Frederick Douglass, author.
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:	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. African American cooking. African Americans -- Social life and customs. Blacks -- Food. Blacks -- Social life and customs. Cooking. Cooking, African. Cooking, American -- Southern style. Food habits. Africa. America. Electronic books. History.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11221804

Hidden Bibliographic Details
Varying Form of Title:	Hog and hominy
ISBN:	9780231517973 0231517971 9780231146388 0231146388
Digital file characteristics:	data file
Notes:	Includes bibliographical references (pages 211-226) and index. Restrictions unspecified Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. 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. http://purl.oclc.org/DLF/benchrepro0212 digitized 2010 HathiTrust Digital Library committed to preserve Print version record.
Summary:	From the Publisher: 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 slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.
Other form:	Print version: Opie, Frederick Douglass. Hog & hominy. New York : Columbia University Press, ©2008 9780231517973 0231517971

Table of Contents:

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.

Hog & hominy : soul food from Africa to America /

Similar Items