"A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today"--

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,...

"[T]races the history of African American food habits from West African origins through the twenty-first century, offering a unique set of insights into the daily concerns of black people in the US. The book demonstrates that from capture and enslavement through emancipation, the civil rights movement, and beyond, African American have embraced an understanding of the importance of food that goes beyond merely having enough to eat"--

A barbeque expert and pitmaster shares the history, tradition, and his own methods of whole-hog barbeque and the essential dishes and sides to be made from it, including baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken.

Filmmaker Byron Hurt looks at the past and future of soul food; from its roots in Western Africa, to its incarnation in the American South, to its contribution to modern health crises in communities of color. Soul Food Junkies also looks at the socioeconomics of the modern American diet, and how the food industry profits from making calories cheap, but healthy options expensive and hard to find.

Toques In Black: A Celebration of Black Chefs is a cookbook with recipes and stories about growing up and the successes that have come from what at times seems like insurmountable odds. This book brings to light the undeniable contributions that black chefs have brought to the food culture of this country. From chicken and waffles to foie gras brûlée, 101 of America's most talented black chefs share their personal experiences and recipes. Their...