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African American Foodways: Explorations of History and Culture available in Paperback
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.
Table of Contents
Introduction: Watching Soul Food Anne L. Bower 1
Part 1 The History of African American Food
1 Food Crops, Medicinal Plants, and the Atlantic Slave Trade Robert L. Hall 17
2 Soul Food as Cultural Creation William C. Whit 45
3 Excavating the South's African American Food History Anne Yentsch 59
Part 2 Representations of African American Food
4 From Fiction to Foodways: Working at the Intersections of African American Literary and Culinary Studies Doris Witt 101
5 Chickens and Chains: Using African American Foodways to Understand Black Identities Psyche Williams-Forson 126
6 Recipes for Respect: Black Hospitality Entrepreneurs before World War I Rafia Zafar 139
7 Recipes for History: The National Council of Negro Women's Five Historical Cookbooks Anne L. Bower 153