Hog and Hominy : Soul Food from Africa to America.

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...

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Bibliographic Details
Online Access: Full Text (via ProQuest)
Format: eBook
Language:English
Published: Columbia University Press 2008.
Subjects:
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.
Black people > Food > America > History.
Black people > America > Social life and customs.
Cooking, African > History.
Food habits > Africa > History.
Table of Contents:
  • Cover13;
  • Contents
  • Illustrations
  • Introduction
  • Chapter 1. The Atlantic Slave Trade and the Columbian Exchange
  • Chapter 2. Adding to my Bread and Greens
  • Chapter 3. Hog and Hominy
  • Chapter 4. The Great Migration
  • Chapter 5. The Beans and Greens of Necessity
  • Chapter 6. Eating Jim Crow
  • Chapter 7. The Chitlin Circuit
  • Chapter 8. Declining Influence of Soul Food
  • Chapter 9. Food Rebels
  • Epilogue
  • Notes
  • Bibliography
  • Index.

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