Hog and Hominy: Soul Food from Africa to America - Paperback
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Availability:In StockContributor:Frederick OpieSeries:Arts and Traditions of the Table: Perspectives on Culinary HPublish date:2010-06-09Pages:256
Language:EnglishPublisher:Columbia University PressISBN-13:9780231146395ISBN-10:231146396UPC:9780231146395Book Category:CookingBook Subcategory:Regional & Ethnic, HistoryBook Topic:AfricanSize:8.60 x 5.70 x 0.60 inchesWeight:0.7518Product ID:SCH99RD9ZV
Hog and Hominy: Soul Food from Africa to America
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...
Series: Arts and Traditions of the Table: Perspectives on Culinary H
Language:EnglishPublisher:Columbia University PressISBN-13:9780231146395ISBN-10:231146396UPC:9780231146395Book Category:CookingBook Subcategory:Regional & Ethnic, HistoryBook Topic:AfricanSize:8.60 x 5.70 x 0.60 inchesWeight:0.7518Product ID:SCH99RD9ZV
Frederick Douglass Opie teaches history at Babson College. He is author of Black Labor Migration in Caribbean Guatemala, 1882-1923 and a blogger at www.frederickdouglassopie.blogspot.com, where he conducts "Daily Musings on Culture, History, and Food with Related Recipes." He has appeared on the popular American Public Media show The Splendid Table and is a regular guest on Philadelphia National...
Publisher: Columbia University Press
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