- 258 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
"Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America."āNPR.org
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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.
Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. 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. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.
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"Opie goes back to the sources and traces soul food's development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North's urban areas all left their distinctive marks on today's African American cuisine."āBooklist
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"An insightful portrait of the social and religious relationship between people of African descent and their cuisine."āFoodReference.com
Ā
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.
Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. 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. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.
Ā
"Opie goes back to the sources and traces soul food's development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North's urban areas all left their distinctive marks on today's African American cuisine."āBooklist
Ā
"An insightful portrait of the social and religious relationship between people of African descent and their cuisine."āFoodReference.com
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Yes, you can access Hog and Hominy by Frederick Douglass Opie in PDF and/or ePUB format, as well as other popular books in Art & Agricultural Public Policy. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- CoverĀ
- Half title
- Arts & Traditions of the Table
- Title
- Copyright
- Dedication
- ContentsĀ
- List of Illustrations
- Introduction
- 1: The Atlantic Slave Trade and the Columbian Exchange
- 2: Adding to my Bread and Greens: Enslaved Cookery in British Colonial America
- 3: Hog and Hominy: Southern Foodways in the Nineteenth Century
- 4: The Great Migration: From the Black Belt to the Freedom Belt
- 5: The Beans and Greens of Necessity: African Americans and the Great Depression
- 6: Eating Jim Crow: Restaurants, Barbecue Stands, and Bars and Grills During Segregation
- 7: The Chitlin Circuit: The Origins and Meanings of Soul and Soul Food
- 8: The Declining Influence of Soul Food: The Growth of Caribbean Cuisine in Urban Areas
- 9: Food Rebels: African American Critics and Opponents of Soul Food
- Epilogue
- Notes
- Bibliography
- Index