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Author
Language
English
Formats
Description
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,...
3) What the slaves ate: recollections of African American foods and foodways from the slave narratives
Author
Publisher
Greenwood Press/ABC-CLIO
Pub. Date
c2009
Language
English
Author
Publisher
St. Martin's Press
Pub. Date
2018.
Language
English
Description
To many, grits are one of those basic, bland Southern table necessities-- something to dollop the butter and salt onto. Murray decided to do some digging to better understand the evolving role of grits in Southern cuisine and culture-- as well as her own Southern identity. She takes the reader behind the scenes of grits cultivation, visiting local growers, millers, and cooks to better understand the South's interest in and obsession with grits. What...
Publisher
Distributed by PBS Distribution
Pub. Date
c2015.
Language
English
Description
In the third season of this Emmy Award-winning series, watch as Chef Vivian Howard, with husband Ben Knight and her twin children by her side, blend and balance the high stakes of managing two restaurants, writing a new cookbook and tackling a family reunion feast, all while the farm-to-table chef's plate is packed with food festivals and competitions.
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