Moving beyond catfish and collard greens to the soul of African American cooking Ranging over the progression from seventeenth-century West African fare to contemporary fusion dishes using \u0022soul food\u0022 ingredients, this book provides an introduction to many aspects of African American foodways. Examining the combination of African, Caribbean, and South American traditions, the volume's contributors offer insights from history, literary studies, sociology, anthropology, and African American studies to demonstrate how food's material and symbolic values have contributed to African Americans' identity for centuries. Individual chapters examine how African foodways survived the passage into slavery, cultural meanings associated with African American foodways, and the contents of African American cookbooks, both early and recent. A volume in The Food Series, edited by Andrew W. Smith
- ISBN10 0252031857
- ISBN13 9780252031854
- Publish Date 30 May 2007
- Publish Status Out of Print
- Out of Print 6 March 2009
- Publish Country US
- Imprint University of Illinois Press
- Format Hardcover
- Pages 200
- Language English