Although many African Americans have rejected soul food for many reasons, including the belief that slave holders imposed the diet on their chattel, poor whites also ate the same food. Other notable books in this category: Sylvia's Soul Food, by Sylvia Woods, The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen, by Nicole A. 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. Hog and Hominy traces the rest of African-American food history from the slave period to modern-day eateries. And it provides throws light onto corners of history we normally pass by because the records are spotty, buried, or just havent ever been opened since they were put away the 1st time. His cookbook does the same, allowing you to experience the way these cultures work together in Black cuisine as you cook your way through the restaurant's Jerk Bacon and Baked Beans and Ethiopian Spice-Crusted Lamb.īUY IT: The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, $34 at Cultured Books category when it comes to the development of southern cooking, soul food, and the on going mash-up that is American food. Marcus Samuelsson's James Beard Award-winning restaurant, the Red Rooster, takes on the legacy of its Harlem neighborhood: It aims to showcase the cuisine of Spanish, African, and Caribbean cultures that mingle in the historic place. The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, by Marcus Samuelsson
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