Frederick Opie

(Author)

Hog and Hominy: Soul Food from Africa to AmericaPaperback, 9 June 2010

Hog and Hominy: Soul Food from Africa to America
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Part of Series
Arts and Traditions of the Table: Perspectives on Culinary H
Part of Series
Arts and Traditions of the Table: Perspectives on Culinary History
Print Length
256 pages
Language
English
Publisher
Columbia University Press
Date Published
9 Jun 2010
ISBN-10
0231146396
ISBN-13
9780231146395

Description

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

Author:
Frederick Opie
Book Format:
Paperback
Country of Origin:
US
Date Published:
9 June 2010
Dimensions:
21.84 x 14.48 x 1.52 cm
ISBN-10:
0231146396
ISBN-13:
9780231146395
Language:
English
Location:
New York
Pages:
256
Weight:
340.19 gm

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