Master your Minecraft
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    What I'm Giving | December 4, 2014

    Fred Armisen: IMG Fred Armisen: What I'm Giving



    At Powell's, we feel the holidays are the perfect time to share our love of books with those close to us. For this special blog series, we reached... Continue »

    spacer
Qualifying orders ship free.
$42.50
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
4 Remote Warehouse Cooking and Food- Historical Food and Cooking

This title in other editions

Other titles in the Arts and Traditions of the Table: Perspectives on Culinary History series:

Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table)

by

Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table) Cover

 

Synopses & Reviews

Publisher Comments:

Frederick Opie's culinary history is an insightful portrait of the social and religious relationship between people of African descent and their cuisine. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960s and 1970s, Opie composes a global history of African American foodways and 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.

Soul is the style of rural folk culture, embodying the essence of suffering, endurance, and survival. Soul food comprises dishes made from simple, inexpensive ingredients that remind black folk of their rural roots. 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.

Hog and Hominy traces the class- and race-inflected attitudes toward black folk's food in the African diaspora as it evolved in Brazil, the Caribbean, the American South, and such northern cities as Chicago and New York, mapping the complex cultural identity of African Americans as it developed through eating habits over hundreds of years.

Synopsis:

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.

Product Details

ISBN:
9780231146388
Author:
Opie, Frederick Douglass
Publisher:
Columbia University Press
Author:
Opie, Fredrick
Subject:
Cookery, american
Subject:
Cookery
Subject:
Regional & Ethnic - African American
Subject:
History
Subject:
United States - General
Subject:
Regional & Ethnic - African
Subject:
African Americans - Social life and customs
Subject:
African Americans - Food - History
Subject:
Cooking and Food-African
Copyright:
Edition Description:
Hardcover
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Publication Date:
20081031
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
238
Dimensions:
9.18x6.32x.84 in. 1.03 lbs.

Other books you might like

  1. Native Harvests: American Indian... Used Trade Paper $6.95

Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » African
History and Social Science » African American Studies » General
History and Social Science » US History » General

Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table) New Hardcover
0 stars - 0 reviews
$42.50 In Stock
Product details 238 pages Columbia University Press - English 9780231146388 Reviews:
"Synopsis" by , 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.

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.