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The Resource Hog & hominy : soul food from Africa to America, Frederick Douglass Opie

Hog & hominy : soul food from Africa to America, Frederick Douglass Opie

Creator
Summary
From the Publisher: Frederick Douglass Opie deconstructs and compares the foodways 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, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community
Language
eng
Work
Publication
Extent
xv, 238 pages
Contents
  • The Atlantic slave trade and the Columbian exchange
  • Adding to my bread and greens : enslaved cookery in British colonial America
  • Hog and hominy : Southern foodways in the nineteenth century
  • The Great Migration : from the Black Belt to the Freedom Belt
  • The beans and greens of necessity : African Americans and the Great Depression
  • Eating Jim Crow : restaurants, barbecue stands, and bar and grills during segregation
  • The chitlin circuit : the origins and meanings of soul and soul food
  • The declining influence of soul food : the growth of Caribbean cuisine in urban areas
  • Food rebels : African American critics and opponents of soul food
Isbn
9780231146388
Link
http://catdir.loc.gov/catdir/toc/ecip0818/2008020309.html
Instance
Label
Hog & hominy : soul food from Africa to America
Title
Hog & hominy
Title remainder
soul food from Africa to America
Statement of responsibility
Frederick Douglass Opie
Title variation
Hog and hominy
Creator
Subject
Genre
Language
eng
Summary
From the Publisher: Frederick Douglass Opie deconstructs and compares the foodways 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, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community
Member of
Cataloging source
DLC
http://library.link/vocab/creatorName
Opie, Frederick Douglass
Dewey number
641.59/296073
Illustrations
  • illustrations
  • maps
Index
index present
LC call number
TX715
LC item number
.O548 2008
Literary form
non fiction
Nature of contents
bibliography
Series statement
Arts & traditions of the table
http://library.link/vocab/subjectName
  • African American cooking
  • African Americans
  • African Americans
  • Cooking, American
  • Cooking, American
  • Food habits
  • Black people
  • Black people
  • Cooking, African
  • Food habits
  • African American cooking
  • African Americans
  • Blacks
  • Blacks
  • Cooking, African
  • Cooking, American
  • Cooking, American
  • Food habits
  • Africa
  • America
  • Ernährungsgewohnheit
  • Speise
  • African American cooking
  • African Americans
  • African Americans
  • Cooking, American
  • Cooking
  • Food habits
  • Blacks
  • Blacks
  • Cooking, African
  • Food habits
  • Mat- och dryckesseder
  • Kochen
  • USA
  • Schwarze
Label
Hog & hominy : soul food from Africa to America, Frederick Douglass Opie
Link
http://catdir.loc.gov/catdir/toc/ecip0818/2008020309.html
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 211-226) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
The Atlantic slave trade and the Columbian exchange -- Adding to my bread and greens : enslaved cookery in British colonial America -- Hog and hominy : Southern foodways in the nineteenth century -- The Great Migration : from the Black Belt to the Freedom Belt -- The beans and greens of necessity : African Americans and the Great Depression -- Eating Jim Crow : restaurants, barbecue stands, and bar and grills during segregation -- The chitlin circuit : the origins and meanings of soul and soul food -- The declining influence of soul food : the growth of Caribbean cuisine in urban areas -- Food rebels : African American critics and opponents of soul food
Control code
ocn226360212
Dimensions
24 cm
Extent
xv, 238 pages
Isbn
9780231146388
Lccn
2008020309
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations, map
System control number
(OCoLC)226360212
Label
Hog & hominy : soul food from Africa to America, Frederick Douglass Opie
Link
http://catdir.loc.gov/catdir/toc/ecip0818/2008020309.html
Publication
Bibliography note
Includes bibliographical references (pages 211-226) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
The Atlantic slave trade and the Columbian exchange -- Adding to my bread and greens : enslaved cookery in British colonial America -- Hog and hominy : Southern foodways in the nineteenth century -- The Great Migration : from the Black Belt to the Freedom Belt -- The beans and greens of necessity : African Americans and the Great Depression -- Eating Jim Crow : restaurants, barbecue stands, and bar and grills during segregation -- The chitlin circuit : the origins and meanings of soul and soul food -- The declining influence of soul food : the growth of Caribbean cuisine in urban areas -- Food rebels : African American critics and opponents of soul food
Control code
ocn226360212
Dimensions
24 cm
Extent
xv, 238 pages
Isbn
9780231146388
Lccn
2008020309
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations, map
System control number
(OCoLC)226360212

Subject

Genre

Member of

Library Locations

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      68 Calhoun Street, Charleston, SC, 29401, US
      32.7883294 -79.9309573

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