- Shopping Bag ( 0 items )
From the Publisher
"For general readers, Mitchell (urban and community studies, U. of Connecticut, West Hartford) describes the history and development of the food culture of African Americans, including its major foods and ingredients, cooking traditions, typical meals, eating out, special occasions and holidays, and diet and health. Recipes are given throughout."
Reference & Research Book News
"…contribute greatly to our knowledge of African-American diet and cuisine, a subject often clouded by myth, misinformation and ignorance. . . . This book presents a fascinating account of the blending and borrowing of foods that make up African-Americans' culinary heritage and of Black contributions to the culinary arts of America."
Diverse: Issues in Higher Education