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Africa In American Cuisine: How Slaves Shaped American Cooking: Slave Life And Diet By Early Black Americans
Contributor(s): Winesett, Tobias (Author)
ISBN:     ISBN-13: 9798531835062
Publisher: Independently Published
OUR PRICE:   $8.54  
Product Type: Paperback
Published: July 2021
Qty:
Additional Information
BISAC Categories:
- Cooking | History
Physical Information: 0.1" H x 5.98" W x 9.02" (0.17 lbs) 42 pages
 
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Publisher Description:

Enslaved Africans also brought watermelon, okra, yams, black-eyed peas and some peppers. These foods are commonly eaten in the U.S. today. African influences on American cooking, both in obvious "Soul food" and largely unacknowledged "subtle Soul." Early West African food traditions are surveyed, along with how they were adapted to conditions in North America.
A concise and comprehensive overview of African-American food history, this book contains quotations from primary sources, descriptions of foods utilized in Africa, accounts of slave life and diet, and recipes illustrative of food eaten by early Black Americans and their descendants.