Aspects of Afro-American Cookery [Paperback]

Howard Paige (Author)

Product Details

• Paperback
• Publisher: Aspects Pub Co (March 1987)
• Language: English
• ISBN-10: 0961878002
• ISBN-13: 978-0961878009
• Product Dimensions: 8.4 x 5.3 x 0.6 inches
• Shipping Weight: 11.2 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #3,733,808 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

4.0 out of 5 stars A fine survey, September 26, 2000

By 

Mark Zanger (Jamaica Plain, MA USA) - See all my reviews

This review is from: Aspects of Afro-American Cookery (Paperback)

Howard Paige has looked deep into historical records and rare cookbooks to survey African-American cooking up to the Civil War. This is the only in-print source I know for recipes from Tunis Campbell's 1840s book, and gathers evidence thoughtfully and without bias. My copy lacks many of the footnotes, but I have found no glaring errors, very unusual in this area where generalizations and layers of racism make all secondary sources suspect. The quotes I have been able to check are accurate and thorough.

1 of 2 people found the following review helpful:

5.0 out of 5 stars Fascinating, September 29, 2006

By 

Theodore Greenwood "Theodore" (Michigan) - See all my reviews

This review is from: Aspects of Afro-American Cookery (Paperback)

A compilation of foods - Creole, Cajun, Deep South, Gourmet, Contemporary and Soul as prepared by Afro-American cooks from Colonial American to thrugh the 20th Century:

The Beginning

Colonial Cooks
- Colonial Williamsburg
- Plantation Cooks
- Field-hand Cooks
- Colonial Holidays

Seldom Considered Aspects
- Cowboy Cookery
- Civil War Black Cooking
- Afro-American Cooks on the Railroads

20th-century African-American Cooking