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Winner of the IACP Award for Culinary History
“Absorbing…Ms. Harris has an eye for detail and an inquisitive manner on the page, qualities that take any writer a long way.”—Dwight Garner, New York Times
“Harris covers a lot of territory economically, offering a tremendous cast of characters whose names deserve wider renown.”—William Grimes, New York Times Book Review
“Our leading historian of African-American cooking continues her quest to trace the multiplicity of ways that American food has been enriched—and in many ways created—by the Africans who were forced to immigrate to North America and their descendents.” —Vogue.com
“Anyone interested in food history will find plenty to savor in Jessica B. Harris’s latest book.”—Saveur Magazine
“[A]…passionate perspective on the culinary history of the African diaspora”—Booklist
Very interested in history.
The book includes historical illustrations, a reading list, an annotated bibliography of selected African American cookbooks, and a thorough index.
I love the anecdotes about shoe box lunches ( like my grandmother would prepare for me for the trip home - train diner food was so expensive!).
Purchased this book after having watched the Soul Food Junkies documentary on PBS.Published 1 month ago by dj>_
Jessica Harris's books are a delight and this one joins her others on the pantry shelf.Published 7 months ago by TONY MORPHETT
Thoroughly enjoyed reading this book. Makes each recipe more appealing plus the story and history. A must read for any student of cuisine history.Published 8 months ago by Dennis Donnelly
Lots of reading. Very few recipes. But I learned a lot about the the history of the foods,which I believe the book is more about. Was hoping for more recipesPublished 11 months ago by Judy M. House
Love this book. If you love cookbooks with a story, this is for you. I cannot stop raving about this book and the stories that accompany the receipes. Read morePublished 13 months ago by J. Blue
Loved the way the author weaves in the culinary aspects of African culture with stories and history of Africa, the influences of African culture and cuisine on America, and... Read morePublished 14 months ago by Tarheelbunny
Loved the book high on the hog. Enjoyed reading about the foods and how to prepare them. This is top choice of five starsPublished 17 months ago by Rose Mckenzie- Harrelson
This is a history book that belongs in every class whose instructor claims history as a primary course of their instruction. Read morePublished 19 months ago by Ellis Marsalis
Interesting book. Takes us on a culinary and historical journey where food is the catalyst. I was especially intrigued with how she was able to get reviews from early European... Read morePublished 21 months ago by D. Bachemin