Hog and Hominy: Soul Food from Africa to America (Google eBook)
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, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. 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.
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Hog & hominy: soul food from Africa to AmericaUser Review - Book Verdict
Soul food, a term popularized in the 1960s, is typically associated with African American cuisine of the Southern United States. In his first book, Opie, professor of African Diaspora studies, analyzes the rich culinary origins of soul food that are rooted in world history, including the colonization of America and the Atlantic slave trade. Numerous scholars, however, including Opie, agree that many crops indigenous to other areas were introduced to Africa prior to the Columbian Exchange in 1492 and that soul food not only has roots in the American South but is a hybridization of African, European, Asian, and Amerindian food cultures. Through interviews, archival sources, and periodicals, Opie examines the eating habits of African Americans from the 14th century to the present, showing the effects that slavery, the Great Depression, the Civil Rights Movement, and the Nation of Islam have had on the cuisine. This scholarly account is heavily footnoted and includes an extensive bibliography. Recommended for academic libraries and libraries with strong African American or culinary collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Review: Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)User Review - Goodreads
Spelling errors, poor documentation, and poorly defended thesis.