Frederick Douglass Opie
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Frederick Douglass Opie deconstructs and compares the food ways 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,...
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Food has been and continues to be an essential part of any movement for progressive change. From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal's restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. "The Sandwich Brigade" organized...
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Upsetting the Apple Cart surveys the history of black-Latino coalitions in New York City from 1959 to 1989. In those years, African American and Latino Progressives organized, mobilized, and transformed neighborhoods, workplaces, university campuses, and representative government in the nation's urban capital. Upsetting the Apple Cart makes new contributions to our understanding of protest movements and strikes in the 1960s and 1970s and reveals the...
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Explore the African American foodways of early 20th century Florida through the life, work, and recipes of a celebrated author and Sunshine State native.
Author and anthropologist Zora Neale Hurston did for Florida what William Faulkner did for Mississippi, providing insight into a state's history and culture through various styles of writing. In this book, historian Fred Opie explores food as a recurring theme in Hurston's life and work. Beginning...