Hog & hominy [electronic resource] : soul food from Africa to America / Frederick Douglass Opie.

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Bibliographic Details
Uniform Title:Arts and traditions of the table.
Main Author: Opie, Frederick Douglass
Language:English
Published: New York : Columbia University Press, c2008.
Series:Arts and traditions of the table.
Subjects:
African American cooking > History.
African Americans > Food > History.
African Americans > Social life and customs.
Cooking, American > Southern style > History.
Cooking, American > History.
Food habits > America > History.
Black people > America > Social life and customs.
Cooking, African > History.
Food habits > Africa > History.
Online Access:
EBSCO eBooks: 2008 (EBSCO)
eBook Academic Collection (EBSCOhost) – North America: 2008 (EBSCO)
Variant Title:
Hog and hominy [Spine title]
Hog and Hominy: Soul Food from Africa to America
Format: Electronic eBook
Contents:
  • The Atlantic slave trade and the Columbian exchange
  • Adding to my bread and greens : enslaved cookery in British colonial America
  • Hog and hominy : Southern foodways in the nineteenth century
  • The Great Migration : from the Black Belt to the Freedom Belt
  • The beans and greens of necessity : African Americans and the Great Depression
  • Eating Jim Crow : restaurants, barbecue stands, and bar and grills during segregation
  • The chitlin circuit : the origins and meanings of soul and soul food
  • The declining influence of soul food : the growth of Caribbean cuisine in urban areas
  • Food rebels : African American critics and opponents of soul food.