African American Foodways: Explorations of History and Culture (The Food Series)

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.

• The Cooking Gene: A Journey Through African American Culinary History in the Old South
• Carla Hall's Soul Food: Everyday and Celebration
• The Jemima Code: Two Centuries of African American Cookbooks
• Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine
• Recipes for Respect: African American Meals and Meaning (Southern Foodways Alliance Studies in Culture, People, and Place Ser.)
• Freedom Farmers: Agricultural Resistance and the Black Freedom Movement (Justice, Power, and Politics)
• Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C.
• High on the Hog: A Culinary Journey from Africa to America
• In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World
• The Africa Cookbook: Tastes of a Continent