Hog & hominy : soul food from Africa to America / Frederick Douglass Opie.
"Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960s and 1970s, Frederick Douglass Opie composes a global history of African American foodways and the concept of soul itself, revealing soul food to be an amalgamation of West and Central African soci...
Saved in:
| Main Author: | |
|---|---|
| Other title: | Hog and hominy. |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Columbia University Press,
©2008.
|
| Series: | Arts and traditions of the table.
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| Subjects: |
MARC
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| 005 | 20230710144220.7 | ||
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| 020 | |a 9780231146388 (cloth : alk. paper) | ||
| 020 | |a 0231146388 (cloth : alk. paper) | ||
| 020 | |a 9780231517973 (e-book) | ||
| 020 | |a 0231517971 (e-book) | ||
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| 100 | 1 | |a Opie, Frederick Douglass. |0 http://id.loc.gov/authorities/names/n2008034384 |1 http://isni.org/isni/000000036974895X. | |
| 245 | 1 | 0 | |a Hog & hominy : |b soul food from Africa to America / |c Frederick Douglass Opie. |
| 246 | 1 | 8 | |a Hog and hominy. |
| 260 | |a New York : |b Columbia University Press, |c ©2008. | ||
| 300 | |a xv, 238 pages : |b illustrations, map ; |c 24 cm. | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a unmediated |b n |2 rdamedia. | ||
| 338 | |a volume |b nc |2 rdacarrier. | ||
| 490 | 1 | |a Arts & traditions of the table. | |
| 504 | |a Includes bibliographical references (pages [211]-226) and index. | ||
| 520 | 1 | |a "Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960s and 1970s, Frederick Douglass Opie composes a global history of African American foodways and 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 people of African descent made to the conditions of slavery and freedom in the Americas." "Tracing the class- and race-inflected attitudes toward black folk's food in the African diaspora as it evolved in Brazil, the Caribbean, the American South, and such northern cities as Chicago and New York. Opie maps the complex cultural identity of African Americans as it developed through eating habits over hundreds of years. 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."--BOOK JACKET. | |
| 650 | 0 | |a African American cooking |x History. | |
| 650 | 0 | |a African Americans |x Food |x History. | |
| 650 | 0 | |a African Americans |x Social life and customs. |0 http://id.loc.gov/authorities/subjects/sh85001987. | |
| 650 | 0 | |a Cooking, American |x Southern style |x History. | |
| 650 | 0 | |a Cooking |z America |x History. | |
| 650 | 0 | |a Food habits |z America |x History. | |
| 650 | 0 | |a Black people |x Food |z America |x History. | |
| 650 | 0 | |a Black people |z America |x Social life and customs. | |
| 650 | 0 | |a Cooking, African |x History. | |
| 650 | 0 | |a Food habits |z Africa |x History. | |
| 830 | 0 | |a Arts and traditions of the table. |0 http://id.loc.gov/authorities/names/n2001000537. | |
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| 952 | f | f | |p Can circulate |a University of Colorado Boulder |b Boulder Campus |c Norlin |d Norlin Library - Stacks |e TX715 .O548 2008 |h Library of Congress classification |i book |m U183048948048 |n 1 |