| African American Foodways: Explorations of History and Culture Contributor(s): Bower, Anne (Editor), Hall, Robert L. (Contribution by), Whit, William C. (Contribution by) |
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ISBN: 0252076303 ISBN-13: 9780252076305 Publisher: University of Illinois Press OUR PRICE: $22.77 Product Type: Paperback Published: December 2008 Annotation: Moving beyond catfish and collard greens to the soul of African American cooking |
| Additional Information |
| BISAC Categories: - Social Science | Anthropology - Cultural & Social - Social Science | Ethnic Studies - African American Studies - Cooking | Regional & Ethnic - Soul Food |
| Dewey: 641.592 |
| Series: Food (University of Illinois Press Paperback) |
| Physical Information: 0.6" H x 6" W x 8.8" (0.65 lbs) 200 pages |
| Themes: - Ethnic Orientation - African American |
| Descriptions, Reviews, Etc. |
| Publisher Description: Ranging from seventeenth-century West African fare to contemporary fusion dishes using soul food ingredients, the essays in this book provide an introduction to many aspects of African American foodways and an antidote to popular misconceptions about soul food. Examining the combination of African, Caribbean, and South American traditions, the volume's contributors offer lively insights from history, literature, sociology, anthropology, and African American studies to demonstrate how food's material and symbolic values have contributed to African Americans' identity for centuries. Individual chapters examine how African foodways survived the passage into slavery, cultural meanings associated with African American foodways, and the contents of African American cookbooks, both early and recent. Contributors are Anne L. Bower, Robert L. Hall, William C. Whit, Psyche Williams-Forson, Doris Witt, Anne Yentsch, Rafia Zafar. |