Customer Reviews

African American Foodways: Explorations of History and Culture (The Food Series)

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I used this book as a source for a college paper about African American foodways. This book is fascinating and provided so much information on a variety of subjects, including original sources of "Southern" American foods, and preparation methods that have their roots in Africa and the Caribbean. I have not read all the essays in this book, as they did not all apply toward my particular topic, but I am very impressed with the editing, the selection of essays, and the topic coverage in the essays I did read. If you are interested in the ways African American cooking methods and preferences have changed in the past 100 years, I would recommend reading "The Food of a Younger Land," edited by Mark Kurlansky, along with this book. "Building Houses out of Chicken Legs" by Psyche A. Williams-Forson is also excellent.

I guess I had an appreciation for a writer who writes for the masses, no pretense. I relatively enjoyed this book. I appreciated some author's more than others. I am blaming it on style of writing.

My favorite contribution was Chicken and Chains by Pyche Wilson-Forson. I am interested enough to find the book and read it in its entirety. I also enjoyed Excavating the South's African American History by Anne Yentsch.