[XZ6]∎ Descargar Free Hog and Hominy Soul Food from Africa to America Arts and Traditions of the Table Perspectives on Culinary History Frederick Opie 9780231146388 Books

Hog and Hominy Soul Food from Africa to America Arts and Traditions of the Table Perspectives on Culinary History Frederick Opie 9780231146388 Books

Download As PDF : Hog and Hominy Soul Food from Africa to America Arts and Traditions of the Table Perspectives on Culinary History Frederick Opie 9780231146388 Books

Hog and Hominy Soul Food from Africa to America Arts and Traditions of the Table Perspectives on Culinary History Frederick Opie 9780231146388 Books

I read this for my Food and Identity in U. S. History class. It's a brief but informative look on the history of soul food and how it arrived in the colonies from Africa, influencing and being influenced by several ethnic foodways.


Tags : Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) [Frederick Opie] on Amazon.com. *FREE* shipping on qualifying offers. Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas,Frederick Opie,Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History),Columbia University Press,0231146388,Ethnic Studies - African American Studies - General,History,United States - General,USA,African American cookery - History,African American cooking;History.,African Americans - Food - History,African Americans - Social life and customs,African Americans;Food;History.,African Americans;Social life and customs.,Blacks - America - Social life and customs,Blacks - Food - America - History,Cookery - America - History,Cookery, African - History,Cookery, American - Southern style - History,Food habits - Africa - History,Food habits - America - History,AMERICAN REGIONAL COOKERY,African American,African American cooking,African Americans,American history,Black studies,COOKING History,COOKING Regional & Ethnic African,Cookery - America - History,Cookery, African - History,Cookery, American - Southern style - History,Cooking,Cooking Wine,CookingHistory,Ethnic Studies - African American Studies - General,Food,Food habits - Africa - History,Food habits - America - History,General Adult,General cookery,HISTORY United States General,HISTORY United States State & Local South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV),HISTORY OF BLACKS,History,History of specific subjects,Monograph Series, any,National & regional cuisine,Non-Fiction,Regional & Ethnic - African,SOCIAL SCIENCE Ethnic Studies African American Studies,Social history,Social life and customs,UNITED STATES HISTORY (SPECIFIC ASPECTS),UNIVERSITY PRESS,USA,United States,United States - General,COOKING History,COOKING Regional & Ethnic African,CookingHistory,HISTORY United States General,HISTORY United States State & Local South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV),Regional & Ethnic - African,SOCIAL SCIENCE Ethnic Studies African American Studies,Cooking Wine,African American cooking,African Americans,Food,Social life and customs,American Regional Cookery,History Of Blacks,Cooking,American history,Black studies,General cookery,History of specific subjects,National & regional cuisine,Social history

Hog and Hominy Soul Food from Africa to America Arts and Traditions of the Table Perspectives on Culinary History Frederick Opie 9780231146388 Books Reviews

In my research on historical American farm women, I go down lots of different paths. Many of them are populated by boring stats and/or pompous academic flourishes.
This book on the other hand is eminently readable. It provided me with great leads for what I was looking for, but also tied together many threads in the "how did that happen?" category when it comes to the development of southern cooking, soul food, and the on going mash-up that is American food. And it provides throws light onto corners of history we normally pass by because the records are spotty, buried, or just haven't ever been opened since they were put away the 1st time.
Dr. Opie did some eye-straining work combing through historical records to tease out the diets of the 17th century, and pulled it all together into a narrative. It's a big sprawling topic in a little book, but it unearths new viewpoints on why we eat the way we did then, and how that is informing how we eat now. The book uses the diet of black Americans from the southeast as the pivot point, but it makes a convincing argument about how that affects us all.
I enjoyed this book immensely! I found that it gave excellent detail on the origins of soul food and tied it nicely from colonial America to modern day America. This book filled in the historical holes that I have found in the Food Network, Discovery Channel etc... programs about soul food and Southern cooking.

The book is both a scholarly work as well as an entertaining read. I have no doubt that Dr. Opie will add "Best Selling Author" to his resume of accomplishments.
It's an excellent read. It's particularly interesting. I originally was given the book to read or a class, but I genuinely found myself enjoying it.
Wonderful book! Full of great history!
I had a lot of interest in the topic but found the book hard going. In the first half, Opie establishes that Africans were already familiar with American foods like corn and black-eyed peas before the slave trade really got under way. He goes on to cite (I can't say "incorporate") various sources which produce factoids about the slaves' cuisine. The first half of the book reads like a dissertation that has been adapted into a book, common enough in academia.

The book does get interesting in Chapter 7, "The Chitlin Circuit." Here Opie clarifies the origin of the term "soul food" as something that grew out of the civil rights struggle, particularly in the 1960s. Opie acknowledges that the hog jowls, grits, chitlins, greens and so on represent the same food eaten by white southerners, especially poor white southerners. He quotes Amari Baraka, Pearl Bowser and many others to show their effort to claim this cuisine as a central part of African-American culture.

There's a lot of info in this book (although it is too focused on New York City), but the great, sweeping STORY of black people's eating is still waiting for a writer.
Arrived on a Saturday ( very surprised) almost like special delivery- like the book only problem font is very small
I read this for my Food and Identity in U. S. History class. It's a brief but informative look on the history of soul food and how it arrived in the colonies from Africa, influencing and being influenced by several ethnic foodways.