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The Historical Cookbook of the American Negro: The Classic Year-Round Celebration of Black Heritage from Emancipation Proclamation Breakfast Cake to Wandering Pilgrim's Stew
 
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The Historical Cookbook of the American Negro: The Classic Year-Round Celebration of Black Heritage from Emancipation Proclamation Breakfast Cake to Wandering Pilgrim's Stew [Hardcover]

National Council of Negro Women (Creator)
4.7 out of 5 stars  See all reviews (3 customer reviews)


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Book Description

October 20, 2000
From the organization that brought us The Black Family Reunion cookbooks comes The Historical Cookbook of the American Negro, a fun, richly brewed collection of recipes, historical facts, photos, and personal anecdotes. First published in 1958 by the National Council of Negro Women, it includes contributions from members in thirty-six states plus the District of Columbia and offers exceptional insight into American history and the African-American community at the time of its publication. As John Hope Franklin (whose own family owns a copy of the book) points out, much of the cultural information in the cookbook has never been passed down to successive generations.

Arranged according to the calendar year, the cookbook opens with a cake to be baked in celebration of both New Year's Day and the Emancipation Proclamation. Scattered among the recipes one finds excerpts from documents such as the Gettysburg Address and the Universal Declaration of Human Rights. Tributes to well-known figures like Harriet Tubman, Phillis Wheatley, and Booker T. Washington appear alongside brief bios and recipes in celebration of important but obscured figures. This delightful collection of delicious recipes helps us commemorate African-American history throughout the year.


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Editorial Reviews

From Booklist

In 1958, the National Council of Negro Women published a cookbook documenting their food heritage. Organized to serve as a means of observing annual holidays, it presented recipes from the earliest days of the nation, with contextual commentary. The cookbook marched boldly into territory beyond plantation life with exotica such as sukiyaki and Ceylon curry. A new reprint of The Historical Cookbook of the American Negro offers insight into both the cooking of the first generations of African Americans and the self-perception of their female descendants at the outset of the sixties' civil rights movement. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author

The National Council of Negro Women (NCNW) is an organization dedicated to improving the lives of African-American women, their families, and their communities. Dorothy I. Height, national president and CEO of the NCNW, worked on the original edition of the cookbook in 1958 and lives in Washington, D.C. Anne Lieberman Bower, associate professor of English at Ohio State University, Marion, is editor of Recipes for Reading. She lives in Delaware, Ohio

Product Details

  • Hardcover: 263 pages
  • Publisher: Beacon Press (October 20, 2000)
  • Language: English
  • ISBN-10: 0807009644
  • ISBN-13: 978-0807009642
  • Product Dimensions: 8.8 x 6.3 x 0.8 inches
  • Shipping Weight: 15.8 ounces
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #665,996 in Books (See Top 100 in Books)

 

Customer Reviews

3 Reviews
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Average Customer Review
4.7 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

9 of 10 people found the following review helpful:
4.0 out of 5 stars A cookbook worth having, August 20, 2001
By A Customer
This review is from: The Historical Cookbook of the American Negro: The Classic Year-Round Celebration of Black Heritage from Emancipation Proclamation Breakfast Cake to Wandering Pilgrim's Stew (Hardcover)
It's not so much for the recipes that I am buying this cookbook. There are some fabulous recipes in here - the waterwhip pie crust, corn pancakes, glorified shrimp- but many of the preparations are not to modern taste or use ingredients that are dated (suet, lard, palm oil). No, the fascinating part of this little treasure is the history that binds it together. Not only is it snapshot of the 1950's, with its aspics and community suppers, and surprising reliance on convenience products of the time, but the African American history it preserves is precious in its own right. The pages on Robert Smalls alone are worth owning this book. The index needs work and the user guide recipe updates for modern use should have been included at the end of every recipe instead of burying them in a chapter at the back of the book, but after reading thru this once as a novel, I am ready to use it as an actual cookbook. But as a record of Black history thru the year, it is priceless.
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5 of 6 people found the following review helpful:
5.0 out of 5 stars Nostalgic, exotic, and a welcome resource, March 2, 2001
This review is from: The Historical Cookbook of the American Negro: The Classic Year-Round Celebration of Black Heritage from Emancipation Proclamation Breakfast Cake to Wandering Pilgrim's Stew (Hardcover)
The Historical Cookbook Of The American Negro was originally published in 1958 as a community cookbook. A memorable compendium of recipes, facts, bios, documents, illustrations, documents, and anecdotes tracing the lost history of the African-American community and culture, Beacon Press has reissued this American culinary classic with all 132 mouth watering recipes which pay special tribute to African-American pioneers. From Emancipation Proclamation Breakfast Cake, Sliced Potato Pie, and A Nut Cake to Israel, to New England Suet Pudding, Brussel Sprouts with Paprika Sour Cream, and Yam Pork Chop Skillet, The Historical Cookbook Of The American Negro is nostalgic, exotic, and a welcome resource for any contemporary meal planner menu.
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4 of 5 people found the following review helpful:
5.0 out of 5 stars Historical Jewel, October 21, 2005
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This review is from: The Historical Cookbook of the American Negro: The Classic Year-Round Celebration of Black Heritage from Emancipation Proclamation Breakfast Cake to Wandering Pilgrim's Stew (Hardcover)
I love this book for the history and recipe authenticity. To capture the true flavor, sometimes you need to start with an original recipe and modernize to one's tastes rather than work with some of the neo-soulfood recipes.

Some of these recipes are from the 1800s. What a treasure!
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