PDF Ebook Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)By Frederick Dougla
PDF Ebook Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)By Frederick Dougla
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Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)By Frederick Dougla
PDF Ebook Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)By Frederick Dougla
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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, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.
- Sales Rank: #820659 in Books
- Published on: 2010-06-09
- Original language: English
- Number of items: 1
- Dimensions: 8.60" h x .60" w x 5.70" l, .75 pounds
- Binding: Paperback
- 256 pages
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 days of colonial America. To survive, slaves transported from their native lands had to learn to cook with the leftover, less-desirable meats and vegetables that their overlords shunned. They combined these with memories of the foodstuffs of tropical West Africa. From these beginnings came a host of dishes that have become integral components of the larger American tradition. Historian Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine. He concludes that soul food has recently commenced a decline as Caribbean cooking has grown to dominate much of African American culinary practice. --Mark Knoblauch
Review
[An] elegant, detailed history... Highly recommended.
(Choice)Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system.
(Andrew Warnes Gastronomica)Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot.
(Carole Counihan Journal of American Ethnic History) Review
What makes Frederick Douglass Opie's work so powerful and so important is that it transcends the essentialist concept of 'soul food' as rooted in timeless cultural attributes of people of African descent. Opie shows not only that African American traditions of cooking were constantly changing in response to contact with Europeans, American Indians, and immigrants from many different parts of the world, but also that as early as the fifteenth and sixteenth centuries the agricultural and culinary traditions of African peoples were in flux as a result of global trading patterns.
(Mark Naison, professor of African American studies and history and director of urban studies, Fordham University)Hog and Hominy is a wonderful walk through the culinary traditions of African Americans, providing a history of African Americans simultaneously.
(Jeffrey Ogbar, director, Institute for African American Studies, University of Connecticut, and author of Black Power: Radical Politics and African American Identity)Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)By Frederick Dougla PDF
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