Hog and Hominy Soul Food from Africa to America

Name: Hog and Hominy Soul Food from Africa to America
Price: 8.14 USD
Availability: InStock
ISBN: 9780231146388

ISBN-10: 0231146388

ISBN-13: 9780231146388

Edition: 2008

Authors: Frederick Opie, Fredrick Douglass Opie

List price: $42.00

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Description:

When did soul music and soul food become "soul" in the sense we use it today? Frederick Douglass Opie's culinary history is an insightful portrait of the social and religious relationship between African Americans and their cuisine. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960s and 1970s, Opie composes a global history of African American foodways and the concept of soul itself, revealing soul food to be an amalgamation of West African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Soul is the style of rural folk culture, embodying the essence of suffering,…

Book details

List price: $42.00
Copyright year: 2008
Publisher: Columbia University Press
Publication date: 10/8/2008
Binding: Hardcover
Pages: 256
Size: 0.64" wide x 0.92" long x 0.08" tall
Weight: 1.034
Language: English



List of Illustrations



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 Bars 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


Epilogue


Notes


Bibliography


Index