基本説明
New in paperback. Hardcover was published in 2008. This culinary history is an insightful portrait of the social and religious relationship between African Americans and their cuisine.
Full Description
Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history.
Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.
Contents
List of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index
