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The Peppers, Cracklings, and Knots of Wool Cookbook

The Peppers, Cracklings, and Knots of Wool Cookbook PDF Author: Diane M. Spivey
Publisher: SUNY Press
ISBN: 9780791443767
Category : Social Science
Languages : en
Pages : 440
Book Description
A groundbreaking treatment of heritage survival in African and African American cooking.

The Peppers, Cracklings, and Knots of Wool Cookbook

The Peppers, Cracklings, and Knots of Wool Cookbook PDF Author: Diane M. Spivey
Publisher: SUNY Press
ISBN: 9780791443767
Category : Social Science
Languages : en
Pages : 440
Book Description
A groundbreaking treatment of heritage survival in African and African American cooking.

Dialogues Across Diasporas

Dialogues Across Diasporas PDF Author: Marion Rohrleitner
Publisher: Rowman & Littlefield
ISBN: 0739178040
Category : Political Science
Languages : en
Pages : 303
Book Description
Dialogues across Diasporas makes an important contribution to the growing body of interdisciplinary scholarship on the intimate historical, political, and literary connections between two of the largest diasporic groups in the Americas and beyond - members of the African/a and Latina/o diasporas. This collection not only serves as a useful required text for Diaspora Studies courses, it offers a model for taking discussions of diasporic identities, community politics, and cultural memory beyond the classroom and into the c ...

Jubilee

Jubilee PDF Author: Toni Tipton-Martin
Publisher: Clarkson Potter
ISBN: 1524761745
Category : Cooking
Languages : en
Pages : 320
Book Description
“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

African American Food Culture

African American Food Culture PDF Author: William Frank Mitchell
Publisher: ABC-CLIO
ISBN: 0313346216
Category : Social Science
Languages : en
Pages : 118
Book Description
Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. A historical overview discusses the beginnings of this hybrid food culture when Africans were forcibly removed from their homelands and brought to the United States. Chapter 2 on Major Foods and Ingredients details the particular favorites of what is considered classic African American food. In Chapter 3, Cooking, the African American family of today is shown to be like most other families with busy lives, preparing and eating quick meals during the week and more leisurely meals on the weekend. Special insight is also given on African American chefs. The Typical Meals chapter reflects a largely mainstream diet, with regional and traditional options. Chapter 6, Eating Out, highlights the increasing opportunities for African Americans to dine out, and the attractions of fast meals. The Special Occasions chapter discusses all the pertinent occasions for African Americans to prepare and eat symbolic dishes that reaffirm their identity and culture. Finally, the latest information in traditional African American diet and its health effects brings readers up to date in the Diet and Health chapter. Recipes, photos, chronology, resource guide, and selected bibliography round out the narrative.

Culture and Customs of Sudan

Culture and Customs of Sudan PDF Author: Kwame Essien
Publisher: ABC-CLIO
ISBN: 0313344396
Category : Social Science
Languages : en
Pages : 224
Book Description
Amid a Sudan's dark history, saturated with conflicts and tragic current events, lies a culture with deep roots, going back as far as 8000 BC. With several hundred ethnic groups and languages, Sudan is one of the world's most diverse countries. Learn how these cultures have blended and collided throughout the centuries, and examine how traditions and customs are kept alive today. Religious beliefs, social customs, arts, literature, and cuisine are among the topics discussed in this volume, which is ideal for high school and undergraduate students. Chapters include coverage on historical background, religions and worldviews, literature and media, art and architecture, cuisine and traditional dress, gender roles, marriage, and family, social customs, and music and dance. A timeline of key events and bibliographical essay including print and nonprint sources supplement the work.

Mapping Appetite

Mapping Appetite PDF Author: Pere Gallardo-Torrano
Publisher: Cambridge Scholars Publishing
ISBN: 1443808261
Category : Social Science
Languages : en
Pages : 160
Book Description
As recent years have witnessed a strong interest in the cultural representation of the culinary, ranging from analyses of food representation in film and literature to cultural readings of recipes, menus, national cuisines and celebrity chefs, the study of food narratives amidst contemporary consumer culture has become increasingly more important. This book seeks to respond to the challenge by presenting a series of case studies dealing with the representation of food and the culinary in a variety of cultural texts including post-colonial and popular fiction, women’s magazines and food writing. The contributors to the first part of the volume explore the various functions of food in post-colonial writing ranging from Salman Rushdie and Anita Desai to Zadie Smith and Maggie Gee in the context of globalization and multiculturalism. In the second part of the volume the focus is on two genres of popular fiction, the romantic novel and science fiction. While the romantic novels of Joanne Harris, for instance, link food and cooking with female empowerment, in science fiction food is connected with power and technology. The essays in the third part of the book explore the role of food in travel writing, women’s magazines and African American cookery books, showing how issues of gender, nation and race are present in food narratives.

Cooking Lessons

Cooking Lessons PDF Author: Sherrie A. Inness
Publisher: Rowman & Littlefield
ISBN: 9780742515741
Category : Social Science
Languages : en
Pages : 232
Book Description
Meatloaf, fried chicken, Jell-O, cake--because foods are so very common, we rarely think about them much in depth. The authors of Cooking Lessons however, believe that food is deserving of our critical scrutiny and that such analysis yields many important lessons about American society and its values. This book explores the relationship between food and gender. Contributors draw from diverse sources, both contemporary and historical, and look at women from various cultural backgrounds, including Hispanic, traditional southern White, and African American. Each chapter focuses on a certain food, teasing out its cultural meanings and showing its effect on women's identity and lives. For example, food has often offered women a traditional way to gain power and influence in their households and larger communities. For women without access to other forms of creative expression, preparing a superior cake or batch of fried chicken was a traditional way to display their talent in an acceptable venue. On the other hand, foods and the stereotypes attached to them have also been used to keep women (and men, too) from different races, ethnicities, and social classes in their place.

Building Houses Out of Chicken Legs

Building Houses Out of Chicken Legs PDF Author: Psyche A. Williams-Forson
Publisher: Univ of North Carolina Press
ISBN: 0807830224
Category : Social Science
Languages : en
Pages : 333
Book Description
Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women defin

Ethnic American Food Today

Ethnic American Food Today PDF Author: Lucy M. Long
Publisher: Rowman & Littlefield
ISBN: 1442227311
Category : Cooking
Languages : en
Pages : 760
Book Description
Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

The Cooking of History

The Cooking of History PDF Author: Stephan Palmié
Publisher: University of Chicago Press
ISBN: 022601942X
Category : Social Science
Languages : en
Pages : 373
Book Description
Over a lifetime of studying Cuban Santería and other religions related to Orisha worship—a practice also found among the Yoruba in West Africa—Stephan Palmié has grown progressively uneasy with the assumptions inherent in the very term Afro-Cuban religion. In The Cooking of History he provides a comprehensive analysis of these assumptions, in the process offering an incisive critique both of the anthropology of religion and of scholarship on the cultural history of the Afro-Atlantic World. Understood largely through its rituals and ceremonies, Santería and related religions have been a challenge for anthropologists to link to a hypothetical African past. But, Palmié argues, precisely by relying on the notion of an aboriginal African past, and by claiming to authenticate these religions via their findings, anthropologists—some of whom have converted to these religions—have exerted considerable influence upon contemporary practices. Critiquing widespread and damaging simplifications that posit religious practices as stable and self-contained, Palmié calls for a drastic new approach that properly situates cultural origins within the complex social environments and scholarly fields in which they are investigated.