Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
UNC Press Books, 2013 M08 15 - 352 páginas
2014 James Beard Foundation Book Award, Reference and Scholarship
Honor Book for Nonfiction, Black Caucus of the American Library Association
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.
Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Drop It Like Its Hot Bread
The Best Medicine Ever?
The Glory of Soul Food Desserts
15 Whither Soul Food?
9 Sometimes I Feel Like Motherless Greens
West African in Name but Not in Taste
Otras ediciones - Ver todas
Afri African American cooks antebellum Atlantic slave trade baking banana beans Big House black cooks black-eyed peas boiled bread butter called catfish century Chef chitlins chitterlings church cities collards color cookbook corn cornbread cornmeal crops cuisine culinary culture dessert diet dinner dish early eaten eggs Emancipation European fish fry flavor flour food’s foodways fried chicken gardening Georgia greens Harlem hog killing Home Cooking hot sauce Housewife hushpuppies Ibid ingredients Italian Joffe kitchen kola nuts Kool-Aid macaroni and cheese meal meat menu migrants Mississippi Narratives Negroes North pepper plant plantation planters popular pork pound cake prepared pudding racial recipe red drinks red lemonade rice rural South salt season served slave food slavery soul food soul food restaurant South Carolina Southern Cooking sugar sweet potatoes Tabasco tablespoon taste teaspoon There’s tradition true yams urban vegetables Virginia West African cooks Year’s Day York