To get the free app, enter your mobile phone number.
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time Hardcover – August 15, 2013
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
I recommend this book to 'foodies' and to those interested in American history, African American history and preserving good down home soul food cooking.--Tennessee Libraries
A wonderful combination of sociological examination of African-American culture and identity, travelogue and cookbook. . . . It's exactly this combination of earnest curiosity and an unwillingness to take his topic too seriously that makes Soul Food such a great read. . . . I highly recommend this book!--Nashville Scene
Insightful, thoughtful and meticulously researched, Soul Food sets a place for soul food in the American culinary canon. There's no way you won't be craving something sweet and fried and soulful for dinner.--Virginian-Pilot
Miller's book is a mouth-watering tome that not only titillates the palate, but feeds the brain with science, geography and history.--Denver Westword
Crafts a dynamic and engaging biography of an American cuisine.--Southern Historian
Miller knows all about soul food's allure, both as a way of eating and as cultural totem. . . . [His] book is a labor of love.--Denver Post
Deliciously entertaining and rich in its history.--Journal of American Culture
Most people don't know soul food the way Miller does. . . . Miller's book studies soul food mainly in terms of its quintessential ingredients or dishes. . . [and] along the way, he dishes up a few surprises.--Winston-Salem Journal
This highly-informative opus . . . is filled with fascinating factoids.--Kam Williams
Detailed and sprightly. . . . [Miller] adds in-depth chapters that explore more than a dozen soulful dishes--including catfish, black-eyed peas, mac and cheese, cornbread and candied yams.--Stanford Magazine
2014 James Beard Foundation Book Award, Reference and Scholarship
Miller took up the challenge of tracing soul food's history and launching its spirited defense after realizing the story had never really been told in a comprehensive way.--Villager Newspaper
Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens and 'red drinks'--Miller uncovers how it got on the soul food plate and what it means for African-American culture and identity.--The Philadelphia Tribune
Just the book to move readers from one end of the line to the other without getting bogged down. . . . Soul Food is ingenious . . . [and] speaks to the enduring mythological power of its staple dishes.--Michael Twitty, American Prospect
An intelligent review that explores the muddy territory 'where southern food ends and soul food begins.' The journey is as informative as it is entertaining.--Austin Chronicle
As Miller tells the whole story of soul food from its beginnings to current day and throughout, he is so skillful at finding cultural and historical context, you may find yourself learning about your own food culture.--Culinary Historians of Washington
Both thought-provoking and celebratory.--Edible Piedmont
An engaging, tradition-rich look at an often overlooked American cuisine--certainly to be of interest to foodies from all walks of life.--Kirkus starred review
[A] comprehensive and entertaining history of soul food. . . . A lively and thorough account for fans of food literature and of African American history. Recipes included. Highly recommended.--Library Journal
[Miller] doesn't do anything halfway.--5280
Examines the roots of a distinctly American tradition.--StarNewsOnline.com
Miller moves way past common notions about soul food to offer a fascinating look at the cuisine and its close cousin, southern cooking.--Booklist Top 10 Food Books of 2013
[A] lively, innovative, and carefully researched study of traditional African American food habits.--North Carolina Historical Review
Miller makes many surprising points and teaches us a great deal about our Southern foodways' relationship to soul food. . . . Along the way, we get some fascinating insights, and a few great recipes and illustrations.--Okra Magazine
An undeniably entertaining book.--Journal of Southern History
Top Customer Reviews
A little more than a decade in the making, "soul food" is scholarly enough to qualify as an anthropological study, a textbook for anybody's culinary program anywhere, but readable enough for the person who just wants to learn more about this country's often controversial culinary heritage.
miller, a lawyer-turned-lobbyist-turned author, weaves an engaging narrative that traces the roots of southern foodways through iterations that reveal african slave roots that become translated into fine foods at the master's table. without giving anything away, most will be surprised at who first served macaroni and cheese, one of those "as american as apple pie" dishes gobbled coast-to-coast. and chitlins, sometimes laughably enunciated as "chitterlings," were stinking up european kitchens long before they were found in slave quarters. and you think black folks invented fried chicken? think again.
so the question becomes, why and how did soul food become the exclusive purview of american blacks? and what's the difference between "southern food," found on tables on poor white sharecropper tables, so-called "soul food" found on tables on tables belonging to black families? what happened between then and now that polarized, stigmatized and categorized certain foods (think fried chicken and watermelon)? Ever wonder where the notion of chicken and waffles came from?
All becomes clear in miller's enlightening soul food exploration -- one plate at a time. and yes, there are recipes -- and rather good ones at that. put your calorie counting on the back burner and enjoy.Read more ›
This book is well written; you will not regret purchasing.
Adrian serves it all up on a cohesive plate of the more common soul food stars - - greens, red drinks, cornbread, hot fish, desserts and fried chicken are all featured and followed from their origins to their current status to their more ephemeral links to social class and caste in the U.S. The research has been deep and wide, and the prose ranges from pretty scholarly to humorous and down-home. The recipes included at the end of every chapter sounded really tasty and will be tested in this southern girl's kitchen in the near future.
In many places through "Soul Food", I found myself wondering if the research enraged the author - - what an infamous and sad slice of history slavery was and IS when you consider elements of the for-profit prison industry. So much of what occurred, and what led to the development and refinement of down-home and soul food cookery, was just plain horrifying and inhumane. But it was also abundantly clear that Adrian found love and humor in the history and the cook pot, and he did a masterful job of balancing all those flavors in this book. It reads like a story, but its foundation is solidly in fact and research.
One of the best books I've read in years!
Yes, there are recipes at the conclusion of each chapter! This is an excellent history book with flavor. I recommend this for book clubs for adults and teens, as the meetings could include sharing of recipes from the book.
Most Recent Customer Reviews
A well researched read complete with recipes. Anyone interested in the history of soul food needs to buy this book.It's evident the author loves his subject. Read morePublished 1 month ago by Jayme Wills
It should have had more recipes. As a history, though, it's interesting.Published 2 months ago by Amazon Customer
As a self-professed "foodie" & fan of history, I enjoy reading books that deal with the food traditions of various ethnic and regional groups and culture groups. Read morePublished 9 months ago by Lito Keaton
Miller's writing has inspired my own writing. It's well researched and he finds a great balance between history and interjecting his own family experience and his voice. Read morePublished 14 months ago by Erin Scott
Well-written, carefully researched. It is not just about food but about the wider African-American experience.Published 18 months ago by Anna C. Davis
If you’ve ever bitten into a piece of fried chicken and been rewarded with the moistest, most succulent, tender meat hiding underneath perfectly seasoned skin, giving you a... Read morePublished 21 months ago by Tuit Nutrition
Adrian Miller speaks from personal experience about soul food. And his research into the origins reveals delightful nuggets you'll share with friends. Read morePublished 23 months ago by Stephen Foehr