[PDF.39gx] Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)

Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)

[PDF.qh02] Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)

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 | #85032 in Books |  Frederick Douglass Opie |  2010-06-09 | Original language:English | PDF # 1 |  8.60 x.60 x5.70l,.75 | File type: PDF | 256 pages

 | Hog and Hominy Soul Food from Africa to America

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||1 of 1 people found the following review helpful.| Hog and Hominy: Soul Food from Africa to America|By Nancy Maxwell|I read this for my Food and Identity in U. S. History class. It's a brief but informative look on the history of soul food and how it arrived in the colonies from Africa, influencing and being influenced by several ethnic foodways.|0 of 0 people found the following review helpful.| Gre|From Booklist|Although the cooking of African Americans did not earn the sobriquet “soul food” until the advent of the Black Power movement of the 1960s, its origins stretch back to the very earliest d

Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas.

Sampling from travel accounts, periodicals, governm...

You easily download any file type for your gadget.Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)   |  Frederick Opie. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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