The Kitchen House: How Yesterday's Black Women Created Today's Most Popular & Famous American Foods

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Gallopade International, 2002 - Juvenile Nonfiction - 36 pages
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Using creativity, ingenuity, and pizzazz, early African American women virtually invented many of the wonderful foods that have endured hundreds of years to still grace our tables and delight our taste buds to this day! Meet these admirable women, learn their cooking secrets, and try their recipes for yourself! This 36-page reproducible book is a sampling of the talent from the past and present. A partial list from the Table of Contents includes: Hoppin' John Okra, Roux, and Gumbo Collards and Greens Soups and Stews Sweet Potatoes: I Yam (Not) What I Yam Black Food in the White House Soul Food Question For Discussion & Activities Further Resources Glossary of Kitchen Era Cooking Terms

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The Kitchen House
Cabbage Heads
Hoppin John
Great Sufferin Succotash
Eatin Goober Peas
Okra Roux and Gumbo
Collards and Greens
Soups and Stews
Grits and Hominy
Soul Food
All But the Squeal
Oysters and Fish
Something to Drink
Spice is Nice
Condiments Galore
Food as Medicine

Possum Pie
Candy and Cookies
Breads and Biscuits
Pies and Puddings
I Yam Not What I Yam
Pickles and Such
Black Food in the White House

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About the author (2002)

Carole Marsh founded the publishing company Gallopade International, Inc. in 1979. She has written over 10,000 titles both fiction and non-fiction which are used by teachers and other educators. Subjects of her works include biographies, history, geography, social issues, and current events. She has received several awards including Communicator of the Year in 1979 and a Teachers' Choice Award in 2002.

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