African American Foodways: Explorations of History and Culture (The Food Series)
By
Anne Bower (Contributor) Robert L. Hall (Contributor) William C Whit (Contributor) Psyche Williams-Forson (Contributor) Doris Witt (Contributor) Anne Yentsch (Contributor) Rafia Zafar (Contributor)
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Description
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. 3 black & white photographs, 1 line drawing, 1 table CPSIA choking or other US hazard warning - No California Proposition 65 hazard warning necessary
About the Author
Anne L. Bower, retired from the English department of the Ohio State University-Marion, is the editor of, and a contributor to, Recipes for Reading: Community Cookbooks, Stories, Histories and serves on the editorial board of Food and Foodways.
More Details
- Contributor: Anne Bower
- Imprint: University of Illinois Press
- ISBN13: 9780252076305
- Number of Pages: 200
- Packaged Dimensions: 152x229x18mm
- Format: Paperback
- Publisher: University of Illinois Press
- Release Date: 2008-12-12
- Series: The Food Series
- Binding: Paperback / softback
- Biography: Anne L. Bower, retired from the English department of the Ohio State University-Marion, is the editor of, and a contributor to, Recipes for Reading: Community Cookbooks, Stories, Histories and serves on the editorial board of Food and Foodways.
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