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2 Reviews
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3 of 3 people found the following review helpful:
4.0 out of 5 stars
A fine survey,
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,
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 |
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Aspects of Afro-American Cookery by Howard Paige (Paperback - Mar. 1987)
Used & New from: $4.09
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