Hog and Hominy: Soul Food from Africa to America
(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)
Select Format
Select Condition 
Book Overview
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 in the Americas.
Format:Paperback
Language:English
ISBN:0231146396
ISBN13:9780231146395
Release Date:June 2010
Publisher:Columbia University Press
Length:256 Pages
Weight:0.82 lbs.
Dimensions:0.6" x 5.7" x 8.6"
Grade Range:Postsecondary and higher
Customer Reviews
1 rating
Highly Recommended!
Published by Thriftbooks.com User , 16 years ago
I enjoyed this book immensely! I found that it gave excellent detail on the origins of soul food and tied it nicely from colonial America to modern day America. This book filled in the historical holes that I have found in the Food Network, Discovery Channel etc... programs about soul food and Southern cooking. The book is both a scholarly work as well as an entertaining read. I have no doubt that Dr. Opie will add "Best Selling Author" to his resume of accomplishments.
Copyright © 2024 Thriftbooks.com Terms of Use | Privacy Policy | Do Not Sell/Share My Personal Information | Cookie Policy | Cookie Preferences | Accessibility Statement
ThriftBooks® and the ThriftBooks® logo are registered trademarks of Thrift Books Global, LLC
ThriftBooks® and the ThriftBooks® logo are registered trademarks of Thrift Books Global, LLC
