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At the Table of Power: Food and Cuisine in the African American Struggle for Freedom, Justice, and Equality

Name: At the Table of Power: Food and Cuisine in the African American Struggle for Freedom, Justice, and Equality
Brand: University of Pittsburgh Press
SKU: 9780822947318
Price: 28.99 USD
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Contributors:

Diane M. Spivey

Publisher:

University of Pittsburgh Press

Binding:

Hardcover

Book Category:

Cooking, History

Book Subcategory:

Regional & Ethnic, African American & Black

Book Topic:

African

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2022-09-13

ISBN 13:

9780822947318

Weight:

1.65 lbs

Size:

9.06 x 6.06 x 1.42 inches

Pages:

400

Mint Condition +

product description

Description

At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible--until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.

About the Author

Diane M. Spivey is a culinary historian who has devoted more than forty years to the study and recording of African American food traditions and cooking. She is the author of the much heralded The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine and has written articles for TheEncyclopedia of African-American Culture and History, the Black Scholar, Blackpast.org, South Florida Gourmet, the Black Book Review, Newsday, and Scribner's Encyclopedia of World Food and Culture. Born and reared in Chicago, she and her family now reside in Palmetto Bay, Florida.

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