TY  - BOOK
AU  - Opie,Frederick Douglass
ED  - ebrary, Inc.
TI  - Hog & hominy: soul food from Africa to America 
T2  - Arts & traditions of the table
AV  - TX715 .O548 2008eb
U1  - 641.59/296073 22
PY  - 2008///
CY  - New York
PB  - Columbia University Press
KW  - African American cooking
KW  - History
KW  - African Americans
KW  - Food
KW  - Social life and customs
KW  - Cooking, American
KW  - Southern style
KW  - Cookbooks
KW  - America
KW  - Food habits
KW  - Blacks
KW  - Cooking, African
KW  - Africa
KW  - Cooking
KW  - Electronic books
KW  - local
N1  - Includes bibliographical references (p. [211]-226) and index; 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; Electronic reproduction; Palo Alto, Calif.; ebrary; 2013; Available via World Wide Web; Access may be limited to ebrary affiliated libraries
UR  - http://site.ebrary.com/lib/daystar/Doc?id=10387042
ER  -