Hog & Hominy: Soul Food from Africa to America

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Columbia University Press, 2008 - Cooking - 238 pages

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 America

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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 ... Read full review

Contents

THE ATLANTIC SLAVE TRADE AND COLUMBIAN EXCHANGE
1
ADDING TO MY BREAD AND GREENS Enslaved Cookery in British Colonial America
17
HOG AND HOMINY Southern Foodways In the Nineteenth Century
31
GREAT MIGRATION From the Black Belt to the Freedom Belt
55
THE BEANS AND GREENS OF NECESSITY African Americans and the Great Depression
83
EATING JIM CROW Restaurants Barbecue Stands and Bars and Grills During Segregation
101
THE CHITLIN CIRCUIT The Origins and Meanings of Soul and Soul Food
121
THE DECLINING INFLUENCE OF SOUL FOOD The Growth of Caribbean Cuisine in Urban Areas
139
FOOD REBELS African American Critics and Opponents of Soul Food
155
EPILOGUE
175
NOTES
183
BIBLIOGRAPHY
211
INDEX
227
Copyright

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About the author (2008)

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.

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