A Taste of Freedom: A Cookbook with Recipes and Remembrances from the Hampton Institute

by Carolyn Quick Tillery

Book Overview

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 0806523212
• ISBN13: 9780806523217
• Release Date: April 2002
• Publisher: Citadel Press
• Length: 260 Pages
• Weight: 2.00 lbs.
• Dimensions: 1.1" x 8.4" x 9.9"

Customer Reviews

Our Home by the Sea

My daughter attends Hampton (class of '11) so I really have an affinity for the school and the area surrounding it. The book is not just a cook book, but a trip through the history of Hampton University by way of words and photos. Included are recipes from the Hampton Cross Roads area. This may be the only weakness of the book: that the recipes are not from those who attended or taught at Hampton (as was the case with the Tuskeegee Institute cookbook Ms. Tillery eidted) but rather they are from the greater Hampton Cross Roads area, which Ms. Tillery explains. The book inspires great nostalgia and great respect for Hampton. The recipes loook delicious. Taste of Freedom was well worth the purchase!

Good Cooking

This is a nice piece of history about Hampton Institute (now University). We're going to replicate some of the recipes for my book club meeting.

A Delicious Slice of HBCU History

If you liked the African American Heritage Cookbook: Recipes and Remembrances From Tuskegee Institute you will love, A TASTE OF FREEDOM and the other books in this, recently branded, African American Heritage Cookbook Series. Selected by book of the month clubs and organizations such as Reading is Fundamental, books in this series are more than just cookbooks. They also trace the unique history, heritage and contibutions of historic black colleges and universities (HBCUs). And the recipes, which, for the most part, are regional to each area, are as delectable as the history. A Taste of Freedom concentrates on the bounty of the Virginia coastal region, home of Hampton University(formerly known as Hampton Institute). Where available recipes unique to the college or university are used and clearly identified. Otherwise, the history of the recipes is the collective history of a courageous race of people who took the scraps offered to them and built an enduring monument to survival and a legacy of learning. Aptly titled, "A TASTE OF FREEDOM," the second cookbook in this series focuses upon the contributions of Hampton University and the key role that its future students would play in the Civil War. Founders, supporters, students and teachers lend their vivid accounts of life in the early years at Hampton. And interwoven into this fascinating history are recipes that are sure to warm the heart and nurture the soul. Richly illustrated with vintage photographs and the period poetry of Paul Laurence Dunbar, who was closely associated with Hampton Institute, A TASTE OF FREEDOM offers readers a rich remembrance of a very special time and place in African-American history -- one in which a once enslaved people finally had the freedom to create something of their own , a haven where they could strive for excellence, support the efforts of others, and achieve self-reliance. Watch for the next cookbook in this series, which pays tasty tribute to our nation's historic black colleges and universities