Hog & hominy soul food from Africa to America - Opie, Frederick Douglass; ebrary, Inc. (New York : Columbia University Press, 2008)
The Atlantic slave trade and the Columbian exchange -- Adding to my bread and greens : enslaved cookery in British colonial America -- Hog and hominy : Southern foodways in the nineteenth century -- The Great Migration : from the Black Belt to the Freedom Belt -- The beans and greens of necessity : African Americans and the Great Depression -- Eating Jim Crow : restaurants, barbecue stands, and bar and grills during segregation -- The chitlin circuit : the origins and meanings of soul and soul food -- The declining influence of soul food : the growth of Caribbean cuisine in urban areas -- Food rebels : African American critics and opponents of soul food.
Includes bibliographical references (p. [211]-226) and index.
Electronic reproduction.
Keywords: African American cooking -- History; African Americans -- Food -- History; African Americans -- Social life and customs; Cooking, American -- Southern style -- History; Cookbooks -- America -- History; Food habits -- America -- History; Blacks -- Food -- America -- History; Blacks -- America -- Social life and customs; Cooking, African -- History; Food habits -- Africa -- History; Cooking -- America -- History; Electronic books