Free PDF Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) By Frederick Dougla
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Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) By Frederick Dougla
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- Sales Rank: #820659 in Books
- Published on: 2010-06-09
- Original language: English
- Number of items: 1
- Dimensions: 8.60" h x .60" w x 5.70" l, .75 pounds
- Binding: Paperback
- 256 pages
From Booklist
Although the cooking of African Americans did not earn the sobriquet “soul food” until the advent of the Black Power movement of the 1960s, its origins stretch back to the very earliest days of colonial America. To survive, slaves transported from their native lands had to learn to cook with the leftover, less-desirable meats and vegetables that their overlords shunned. They combined these with memories of the foodstuffs of tropical West Africa. From these beginnings came a host of dishes that have become integral components of the larger American tradition. Historian Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine. He concludes that soul food has recently commenced a decline as Caribbean cooking has grown to dominate much of African American culinary practice. --Mark Knoblauch
Review
[An] elegant, detailed history... Highly recommended.
(Choice)Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system.
(Andrew Warnes Gastronomica)Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot.
(Carole Counihan Journal of American Ethnic History) Review
What makes Frederick Douglass Opie's work so powerful and so important is that it transcends the essentialist concept of 'soul food' as rooted in timeless cultural attributes of people of African descent. Opie shows not only that African American traditions of cooking were constantly changing in response to contact with Europeans, American Indians, and immigrants from many different parts of the world, but also that as early as the fifteenth and sixteenth centuries the agricultural and culinary traditions of African peoples were in flux as a result of global trading patterns.
(Mark Naison, professor of African American studies and history and director of urban studies, Fordham University)Hog and Hominy is a wonderful walk through the culinary traditions of African Americans, providing a history of African Americans simultaneously.
(Jeffrey Ogbar, director, Institute for African American Studies, University of Connecticut, and author of Black Power: Radical Politics and African American Identity)Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)
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