[HISTORIC FOODWAYS] Hog & Hominy; Soul Food From Africa to America. Frederic Douglass Opie.

[HISTORIC FOODWAYS] Hog & Hominy; Soul Food From Africa to America

New York: Columbia University Press, 2008. Hardcover. 238 pages. 23.5 x 16. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960's and 1970's, Frederick Douglass Opie composes a global history of African American foodways and the concept of soul itself, revealing soul food to be an amalgamation of West Central African social and cultural influences as well as the adaptations people of African descent 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. Frederick Douglass Opie is a Professor of History and Foodways at Babson College. Pristine. Yellow boards. Fine, in fine dust wrapper. Item #2200

Price: $20.00

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