At the Table of Power

Food and Cuisine in the African American Struggle for Freedom, Justice, and Equality

Diane M. Spivey

• Publisher: University of Pittsburgh Press
• Year: 2022
• eBook ISBN: 9780822989035
• Topic: History
• Subtopic: African American History
• Index: History

At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible—until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.

Table of contents

• Cover Page
• Title Page
• Copyright Page
• Contents
• Acknowledgments
• Prologue
• 1. From the Beginning: The Struggle against Culinary Apartheid
• 2. Sustenance for Sustaining American Liberty
• 3. Sustenance for Maintaining the Legality of Slavery
• 4. Triangular Trading and the “Colored” Cooks of Rhode Island
• 5. Philadelphia: City of the Epicure’s Epicures
• 6. “Them Pious Eats Tremendous!”
• 7. “Outcasts and Indigent Sons of Africa”: New York’s Nineteenth-Century Chefs, Caterers, and Restaurateurs
• 8. Running the Kitchen and Running for Office
• 9. Hoteliers, Dining Rooms, and Culinary Diplomacy in the Nation’s Capital
• Epilogue
• Notes
• Bibliography
• Recipe Index
• Index