Hog and Hominy
Columbia University Press (Verlag)
978-0-231-14638-8 (ISBN)
Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.
Frederick Douglass Opie teaches history at Babson College. He is author of Black Labor Migration in Caribbean Guatemala, 1882-1923 and a blogger at www.frederickdouglassopie.blogspot.com, where he conducts "Daily Musings on Culture, History, and Food with Related Recipes." He has appeared on the popular American Public Media show The Splendid Table and is a regular guest on Philadelphia National Public Radio's The Chef's Table.
List of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index
Erscheint lt. Verlag | 8.10.2008 |
---|---|
Reihe/Serie | Arts and Traditions of the Table: Perspectives on Culinary History |
Zusatzinfo | 25 illus. |
Verlagsort | New York |
Sprache | englisch |
Maße | 152 x 229 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
Sozialwissenschaften ► Ethnologie | |
Sozialwissenschaften ► Soziologie | |
ISBN-10 | 0-231-14638-8 / 0231146388 |
ISBN-13 | 978-0-231-14638-8 / 9780231146388 |
Zustand | Neuware |
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