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Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) Paperback – June 9, 2010
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[An] elegant, detailed history... Highly recommended.(Choice)
Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system.(Andrew Warnes Gastronomica)
Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot.(Carole Counihan Journal of American Ethnic History)
More About the Author
About his books:
Zora Neale Hurston on Florida Food: Recipes, Remedies and Simple Pleasures published in 2015, delves into Hurston's writing on everyday meals and special occasions and looks at what shaped people's eating traditions in early twentieth century Florida. Hurston did for Florida what William Faulkner did for Mississippi--provided insight into a state's history and culture through various styles of writing and contributed to a larger southern canon. The book is essential reading for those who love history, cooking, and eating.
Upsetting the Apple Cart: Black and Latino Coalitions in New York City From Protest to Public Office published in 2014 looks at the history of black-Latino coalitions in New York City during the years of 1959 to 1989. This is a story which highlights largely unknown agents of historic change in the city and the noted politicians, political strategist, and union leaders whose careers are built on this history. It is a story that delves into the role that food plays in social movements with representative recipes from the U. S. south and the Caribbean planted throughout.
Hog and Hominy: Soul Food from Africa to America is a brief history of the culinary contributions of people of African descent to Brazil, the Caribbean, and the United States. It draws on a wide range of sources, including archive material and interviews to show how food can be a lens to learn about status, tradition, and imagined ethnic identities.
Black Labor Migration in Caribbean Guatemala, 1882-1923, is a history working-class organizing and protest among black immigrant and Latin American groups in the Caribbean basin banana industry. It's also the first social history of the United Fruit Company in Guatemala since Charles Kepner's pioneering work published in 1936.
Fred Opie played lacrosse at Syracuse University and won a World Championship with the US Men's National Lacrosse Team in Perth, Australia (1990). He has served on the Board of Directors of US Lacrosse, he is a member the Metro Lacrosse Board of Directors, coaches youth lacrosse, and share his experiences and insights of the game on his lacrosse blog.
Top Customer Reviews
The book is both a scholarly work as well as an entertaining read. I have no doubt that Dr. Opie will add "Best Selling Author" to his resume of accomplishments.
Hog and Hominy begins with the Atlantic world foodways exchange--yams, rice, stews, fried chicken, cornbread, and the use of fat--between the West African and Iberian cultures that soon finds its way aboard the Portuguese trade ships. Here the book also notes how food is identified with religious observances and special occasions that become later evidenced in American culture. The book then traces the transatlantic foodways to a confluence of Caribbean, British, Native American (especially in Virginia and Carolinas) cultures that influenced the cooking done by enslaved Africans and later freed African American slaves. With the Great Migration, where millions of African Americans left the antebellum plantation world, the book then moves from the South to the North. Here, briefly discussed is the memory of southern roots placed within the parameters of an "endurance foodways" effected from the days of the depression and the Jim Crow culture. The book then diverges into 1960s and 1970s movements where the term "soul food" received its name.Read more ›
Most Recent Customer Reviews
It's an excellent read. It's particularly interesting. I originally was given the book to read or a class, but I genuinely found myself enjoying it.Published on October 21, 2013 by Kayla Clark