Hog and Hominy: Soul Food from Africa to America

by Frederick Douglass Opie

Book Overview

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,...

• Format: Paperback
• Language: English
• ISBN: 0231146396
• ISBN13: 9780231146395
• Release Date: June 2010
• Publisher: Columbia University Press
• Length: 256 Pages
• Weight: 0.82 lbs.
• Dimensions: 0.6" x 5.7" x 8.6"
• Grade Range: Postsecondary and higher

Customer Reviews

Highly Recommended!

I enjoyed this book immensely! I found that it gave excellent detail on the origins of soul food and tied it nicely from colonial America to modern day America. This book filled in the historical holes that I have found in the Food Network, Discovery Channel etc... programs about soul food and Southern cooking. 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.