High on the hog : a culinary journey from Africa to America /
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Bloomsbury,
2011.
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| Edition: | 1st U.S. ed. |
| Subjects: |
Table of Contents:
- Out of Africa : foods, techniques, and ceremonies of the mother continent
- Sea changes : enslavement, the middle passage, and the migrating tastes of Africa
- The power of three : arrivals, encounters, and culinary connections
- The tightening vice : indenture to enslavement and the African hand in the food of Colonial America
- In sorrow's kitchen : hog meat, hominy, and the africanizing of the palate of the South
- City food, South and North : caterers, cala vendors, and the continuing of African culinary traditions
- O freedom! : jubilee jubilations
- Westward ho! : migrations, innovations, and a growing culinary divide
- Movin' on up! : resilience, resistance, and entrepreneurs large and small
- We shall not be moved : sit-ins, soul food, and increasing culinary diversity
- We are the world : making it in an expanding Black world and joining an unbroken African culinary circle
- Recipes
- Acknowledgments
- Further reading.